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Kids Eat Vegetables

Eat, Grow, Live Healthy

Spring Vegetable Frittata

September 28, 2016 By Jen Leave a Comment * This post contains affiliate links

spring-vegetable-frittata-instagramWho 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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Spring Vegetable Frittata
  • Course Breakfast
Print Recipe
Spring Vegetable Frittata
  • Course Breakfast
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Rate this recipe!
Servings: 6servings
Prep Time: 20minutes
Cook Time: 30minutes
Passive Time: 50minutes
Ingredients
  • 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
Servings: servings
Units:
Ingredients
  • 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
Servings: servings
Units:
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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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Recipe by:kidseatvegetables.com

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Why is it is so hard to get your kids to eat vegetables? Because they are still learning the importance of having healthy eating habits. At times, we can be overwhelmed with the demands of life and family, too often processed foods offer a convenience we have become used to. As moms, we must make it a priority to teach our children healthy habits. Kids Eat Vegetables offers meal planning and a healthy eating guide for busy moms. The programs are designed by Jen Zils, a certified health coach and working mom. It is time to take the “ick” out of dinner time for you and your kids. Learn to meal plan, prep, and get your kids involved to make healthy food a family priority. Let me help you live your new family motto, “We Make Healthy Choices!"

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