Spring Vegetable Frittata for Mother Recipe

Recipesfull introduces to you: Frittata Recipes. (Spring Vegetable Frittata for Mother Recipe). 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.

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 6

Yield: 6 servings

Spring Vegetable Frittata for Mother Recipe

Ingredients

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

Breakfast and Brunch

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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 jalapeno 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.

Step 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.

Step 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.

Nutritional Information

Spring Vegetable Frittata for Mother Recipe

Servings Per Recipe:6

Calories: 315.4

% Daily Value *

Protein: 18.3g 37%

Carbohydrates: 19.2g 6%

Dietary Fiber: 3g 12%

Sugars: 3.8g

Fat: 18.7g 29%

Saturated Fat: 6.6g 33%

Cholesterol: 388.8mg 130%

Vitamin A Iu: 1800.7IU 36%

Niacin Equivalents: 4.5mg 35%

Vitamin B6: 0.4mg 25%

Vitamin C: 12.6mg 21%

Folate: 106.3mcg 27%

Calcium: 179.9mg 18%

Iron: 3.5mg 20%

Magnesium: 37.3mg 13%

Potassium: 375.5mg 11%

Sodium: 764.8mg 31%

Thiamin: 0.2mg 18%

Calories From Fat: 168.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.