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Spring Vegetable Frittata For Mother

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Recipe Summary Spring Vegetable Frittata For Mother

It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.

Ingredients | 30 Day Spring Cleaning Challenge

2 tablespoons olive oil

1 large leek (white part only), chopped

1 teaspoon salt, divided, or as needed

1 jalapeno pepper, seeded and diced

1 ½ cups (1/2-inch) sliced zucchini

1 ½ cups (1/2-inch) pieces asparagus

1 cup baby spinach

1 ½ cups sliced cooked potatoes

12 large eggs

1 pinch cayenne pepper

½ teaspoon freshly ground black pepper

4 ounces crumbled goat-milk feta cheese, divided

Directions

Info | 30 Day Spring Cleaning Challenge

prep: 20 mins cook: 30 mins total: 50 mins Servings: 6 Yield: 6 servings

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