SPRING VEGETABLE FRITTATA FOR MOTHER
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.
Provided by Chef John
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 : Calories 315.4 calories, Carbohydrate 19.2 g, Cholesterol 388.8 mg, Fat 18.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 6.6 g, Sodium 764.8 mg, Sugar 3.8 g
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Nabidul Islam
[email protected]This frittata is a great make-ahead breakfast or lunch.
Kinsley Dobson
[email protected]I would make this frittata again.
Afifa Khan
[email protected]This frittata was a good way to use up some leftover vegetables.
Zakia Bibi
[email protected]I thought this frittata was just average.
Hameed Paracha
[email protected]This frittata was okay, but I've had better.
Ketura Samuel
[email protected]I would not recommend this recipe.
Okasha mir
[email protected]This frittata was a lot of work and it didn't taste that great.
Mohamad Hafeez
[email protected]I followed the recipe exactly, but my frittata didn't turn out as good as the one in the picture.
Riaz Raju
[email protected]This frittata was a little too dry for my taste, but it was still pretty good.
colin dobson
[email protected]I'm not a big fan of frittatas, but this one was actually really good.
jana qeshta
[email protected]This frittata is a great way to get your kids to eat their vegetables.
Omar Sadeghi
[email protected]I made this frittata for a brunch party and it was a huge success. Everyone loved it!
Prayash Shrestha
[email protected]I added some crumbled feta cheese to my frittata, which gave it a delicious tangy flavor.
Cess Bae
[email protected]This was a great recipe for a quick and easy weeknight dinner. The frittata was easy to make and very tasty.
Arun Ghosh
[email protected]I used a variety of spring vegetables in my frittata, including asparagus, zucchini, and peas. The frittata was delicious and a great way to use up some of my garden vegetables.
mdgdhsususu mostofa
[email protected]This frittata was a hit with my family! The vegetables were colorful and flavorful, and the eggs were cooked perfectly. I will definitely be making this again.