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Spring Vegetable Frittata for Mother

Chef John

"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."
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50 m servings 315 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  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 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.
  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 315 calories; 18.7 g fat; 19.2 g carbohydrates; 18.3 g protein; 389 mg cholesterol; 765 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 9
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Great recipe! Tasted amazing, great veggie combo. I did make a change to the cooking process, however, but only because I don't have a pan that can go in the oven. Instead, I sauteed the vege...

Great base recipe! a little bland the first few times I made it, but a great snack on the go and very healthy. If you want to spice it up a bit, I sauté an onion and mushroom to the dish. I swit...

First time making a frittata. Forgot asparagus at the store- added shitaki shrooms which filled it in nicely with a small yellow onion (omg yes!) and extra potatoes. Very very very good!! Added ...

Made it exactly as written and it was delicious! Will definitely make this again and is a great way to use the dozens of farm fresh eggs from our neighbor.

Chef John strikes again - simply awesome! Per video, set the oven temperature to 350, that's not in the recipe. Also the video suggests blending some pesto into mayo for a quick aioli style topp...

Made this for my vegetarian mom for Mother's Day. Super simple and smells delicious! I went a little heavier on the vegetables and skipped the potatoes, and I used a tomato basil feta. I will de...

This was awesome! Not a goat cheese fan so used a mixture of Parmesan Asiago and Mozzarella and everyone loved it! Adding to my favorites for sure.

I make this at least a couple of times a month (it feeds us for a couple more days) & every time I have company stay over.

Delicious! Thank you and thanks for the video. It was fun to watch and learn from a pro!