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Spring Vegetable Frittata for Mother

Spring Vegetable Frittata for Mother

Name: Spring Vegetable Frittata for Mother
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
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

Rating: 4.82 stars

44 Ratings
35 Reviews
25 Photos

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.

By Chef John

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Recipe Summary

prep:

20 mins

cook:

30 mins

total:

50 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

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

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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.

Nutrition Facts

Per Serving:

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

Reviews (35)

Most helpful positive review

nicole

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

Helpful

(13)

44 Ratings

5 star values: 36
4 star values: 8
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

nicole

05/13/2016

Helpful

(13)

Tod B

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

Helpful

(7)

ls000

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

Helpful

(6)

Robyn Sutton

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

Helpful

(4)

Newcook

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

Helpful

(4)

Sally Koehler Moffitt

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

Helpful

(3)

KiraNicole12

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

Helpful

(1)

Shak

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

Helpful

(1)

Patrick Ethen

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

Helpful

(1)

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All Reviews for Spring Vegetable Frittata for Mother

- of Reviews

Spring Vegetable Frittata for Mother

Servings Per Recipe: 6
Calories: 315.4

% Daily Value *

protein: 37 %

carbohydrates: 6 %

dietary fiber: 12 %

sugars:

fat: 29 %

saturated fat: 33 %

cholesterol: 130 %

vitamin a iu: 36 %

niacin equivalents: 35 %

vitamin b6: 25 %

vitamin c: 21 %

folate: 27 %

calcium: 18 %

iron: 20 %

magnesium: 13 %

potassium: 11 %

sodium: 31 %

thiamin: 18 %

calories from fat:

*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.

Reviews for: Photos of Spring Vegetable Frittata for Mother

1 of 35

All Reviews

nicole

05/13/2016

Helpful

(13)

Tod B

02/13/2016

Helpful

(7)

ls000

10/31/2016

Helpful

(6)

Robyn Sutton

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.

Helpful

(4)

Newcook

04/26/2017

Helpful

(4)

Sally Koehler Moffitt

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.

Helpful

(3)

KiraNicole12

05/13/2017

Helpful

(1)

Shak

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.

Helpful

(1)

Patrick Ethen