Who doesn’t love frittatas, right? A Spring Vegetable Frittata is just as delicious. It is perfect for entertaining because it makes for a beautiful presentation – just ideal for a large group setting. This veggie dish is meant to be thin. You will need enough egg to bind all its filling.
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| Servings: | 6servings |
| Prep Time: | 20minutes |
| Cook Time: | 30minutes |
| Passive Time: | 50minutes |
- 2 Tbsp olive oil
- 1 large leek (white part only), chopped
- 1 tsp salt divided, or as needed
- 1 jalapeño pepper seeded and diced
- 1 1/2 cups zucchini (1/2-inch) sliced
- 1 1/2 cups asparagus (1/2-inch) pieces
- 1 cup baby spinach
- 1 1/2 cups potatoes sliced cooked
- 12 large eggs
- 1 pinch cayenne pepper
- 1/2 tsp black pepper freshly ground
- 4 oz feta crumbled goat-milk feta cheese, divided
Ingredients
Servings: servings Units: |
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeño and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
- Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
- Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
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