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.

Recipe Summary

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

Nutrition Facts

315 calories; protein 18.3g; carbohydrates 19.2g; fat 18.7g; cholesterol 388.8mg; sodium 764.8mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/13/2016
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 vegetables, put the mixture into a 9.5" glass pie dish, and then poured the eggs over it. I believe the baking time ended up being 35-40 mins; I've lost track of how many times I added 5 mins. Also, due to different tastes, I left out the jalapeño and the cayenne. And since it was for my mother and she is lactose-intolerant, I also left out the cheese. I did add bacon though! Read More
(13)
44 Ratings
  • 5 star values: 36
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/13/2016
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 vegetables, put the mixture into a 9.5" glass pie dish, and then poured the eggs over it. I believe the baking time ended up being 35-40 mins; I've lost track of how many times I added 5 mins. Also, due to different tastes, I left out the jalapeño and the cayenne. And since it was for my mother and she is lactose-intolerant, I also left out the cheese. I did add bacon though! Read More
(13)
Rating: 5 stars
02/13/2016
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 topper. Great call - as John says in the video, the dish doesn't need it, but it takes the dish to an even higher level. Read More
(7)
Rating: 5 stars
10/31/2016
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 switch up the veggies for whatever is on hand. be sure to add a good amount of salt to each step as the eggs can be tasteless if not. Read More
(6)
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Rating: 5 stars
06/01/2016
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. Read More
(4)
Rating: 5 stars
04/26/2017
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 the simple aioli he recommends in the video which made it excellent! We'll see how it reheats in the morning for breakfast:) Read More
(4)
Rating: 5 stars
05/10/2016
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. Read More
(3)
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Rating: 4 stars
05/13/2017
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 definitely be keeping this recipe! Read More
(1)
Rating: 4 stars
01/20/2019
I used sweet potato instead of white potato, and added some leftover cauliflower and broccoli and minced onion instead of leeks and it turned out really good. Read More
(1)
Rating: 5 stars
02/02/2016
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. Read More
(1)
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