Springtime Frittata with Fresh Veggies

Name: Springtime Frittata with Fresh Veggies
Total time: 50 min
Ingredients: 30 ml olive oil; 1 large leek (white part only), chopped; 1 teaspoon salt, divided, or as needed; 375 ml (1/2-inch) sliced zucchini; 1 jalapeno pepper, seeded and diced; 375 ml (1/2-inch) pieces asparagus; 250 ml baby spinach; 375 ml sliced cooked potatoes; 12 large eggs; 2.5 ml freshly ground black pepper; 1 pinch cayenne pepper; 115 g crumbled goat-milk feta cheese, divided

This delightful frittata features a medley of spring vegetables including leeks, asparagus, zucchini, and baby spinach, all topped with creamy feta cheese, making it the perfect addition to any springtime brunch.

50 min

easy

6 servings

315kcal

calories

19g

carbohydrates

389mg

cholesterol

19g

fat

fiber

18g

protein

saturated fat

765mg

sodium

sugar

unsaturated fat

Breakfast American

Ingredients

30 ml olive oil

1 large leek (white part only), chopped

1 teaspoon salt, divided, or as needed

375 ml (1/2-inch) sliced zucchini

1 jalapeno pepper, seeded and diced

375 ml (1/2-inch) pieces asparagus

250 ml baby spinach

375 ml sliced cooked potatoes

12 large eggs

2.5 ml freshly ground black pepper

1 pinch cayenne pepper

115 g crumbled goat-milk feta cheese, divided

Directions

Step 1

Start by preheating the oven to 175 degrees C (350 degrees F).

Step 2

In a heavy 25-cm skillet, heat olive oil over medium heat. Cook leek with a pinch of salt, stirring occasionally, until softened and translucent, about 5 to 6 minutes. Add zucchini and jalapeño; season with a pinch of salt. Cook until zucchini starts to become tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt; cook until wilted, about 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.

Step 3

In a bowl, crack eggs and add salt, black pepper, and cayenne. Whisk until well combined, at least 30 seconds. Pour eggs over the vegetables in the skillet over medium heat. Add 85 g feta cheese; stir lightly until evenly distributed. Top with the remaining 30 g feta cheese. Remove from heat.

Step 4

Bake in the preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on the oven broiler. Broil frittata until the top browns, 1 to 2 minutes. Cool slightly; serve warm.