Spring Vegetable Frittata For Mother
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Leek (white part only, chopped)1.5 cups
Zucchini (1/2-inch sliced)1.5 cups
Asparagus (1/2-inch pieces)1 cup
Baby Spinach1.5 cups
Cooked Potato (sliced es)12 large
Egg1 pinch
Cayenne PepperDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Heat oil in heavy 10-inch skillet over medium heat
3
Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes
4
Add jalapeno and zucchini; season with pinch of salt
5
Cook until zucchini start to get tender and pale green, about 5 minutes
6
Add asparagus and cook until bright green, about 1 minute
7
Add spinach and another pinch of salt, cooking until wilted, 1 minute
8
Stir in cooked potatoes and heat through, about 5 minutes
9
Crack 12 large eggs into a bowl
10
Add cayenne, salt, and pepper
11
Whisk for at least 30 seconds
12
Pour eggs into over vegetables in skillet over medium heat
13
Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed
14
Top with remaining cheese
15
Remove from heat
16
Bake in preheated oven until eggs are set, 12 to 15 minutes
17
When nearly set, turn on broiler
18
Broil frittata until top browns, 1 to 2 minutes
19
Cool slightly; serve warm