A special spring frittata recipe. It always feels a little wrong to make 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, 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.
Recipe details
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
Directions
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
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