a unique recipe for spring frittata. Since the purpose of a frittata is to use up leftovers, it always seems a little strange to make one with freshly cooked vegetables, but since we’re cooking this for a Mother’s Day breakfast, we’ll make an exception. Not much can go wrong if you make sure that all of your vegetables are cooked through, hot, and flavorfully seasoned before adding your eggs.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
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
Instructions
- Preheat the 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 jalapeño and zucchini; season with pinch of salt. Cook until zucchini starts 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 eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into the skillet with vegetables over medium heat. Add 3 ounces crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
- Bake in the preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on the broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 389 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 765 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
fabulous!
Family loved it. Made it just as recipe called for no changes.
Very good by itself but I highly recommend the addition of Chef John’s pesto aioli. Added a clove of minced garlic. Will try the addition of bacon next time, because what isn’t better with bacon?
Excellent. Made half batch and it was plenty. Used cheese that I had on hand.
A delicious and pretty foolproof recipe. I used all of the called-for ingredients, but didn’t use exact amounts. Only included a cup of asparagus, for example, but added a whole zucchini, which was probably more than 1.5 cups. Used a Greek goat feta from Kofinaki and 1/8 tsp of cayenne pepper. I made the dish in a cast-iron skillet, which worked well, though it gets so hot and I did end up burning the leeks a little bit, but it didn’t negatively impact the flavor of the dish. I baked the dish for 12 minutes and then gave it 2 minutes in the broiler, but the eggs weren’t set, so I did an additional 3 minutes, which was enough. I served the dish with truffle hot sauce, which wasn’t necessary but added a little complexity. If making the dish again, I might add some garlic or onion powder, but it doesn’t really need too much spice. The veggies in the dish and the few spices generally add enough flavor.
This is perfect as is! Definitely make the basil pesto!
Yes, very good. I modified only because I had to accommodate what I had in the fridge. Only used 9 eggs. Was a hit with me and the hubs.
I made this with a few changes- we used sweet potatoes and eliminated the asparagus- substituting it with slice Brussels sprouts and artichoke hearts. It was great!
Turned out well. AOC additional flavor, I added garlic.
Very tasty! I did add 2 Italian sausage links crumbled and cooked. I made no other changes. My husband and I both enjoyed it.
The jalapeño gave it A kick so I didn’t add the cayenne but I think I will next time. Did cook in oven in well seasoned cast iron skillet. Loved all the green veggies in it. I added mushrooms. Easy to switch from bake to broil to get top to brown. Will make again!
This was absolutely Delish!!! Hubby loved it and he will usually say “where’s the meat?” but not this time. He kept going back for seconds and thirds!!! He even said “I’d definitely have this again. I hope you make this again. “
Outstanding. I also added cheddar on top, the last few minutes. It was just a big hit!
I used broccoli, mushroom, & potatoes for my “veggies”. Came out nicely and tastes good.
This turned out great even though I didn’t have all of the ingredients listed. My grandson bought cucumbers instead of zucchini, I had a yellow squash so I used that. No jalapeño so I used bell pepper. No leek and not an onion in the house so I skipped that! All in all with the homemade jalapeño salt, dehydrated garlic and dehydrated onions, I made do with what I had. Oh, I had fresh spinach so I put that in the food processor an used that instead of frozen. Everyone liked it; next time I make it, I will try to have the ingredients in the recipe
Super awesome, delicious. Thank you Chef John. You are always my Go-to Chef! I used frozen asparagus, Fontina & Habanero Jalapeño cheese! great kicker! Everything else same but Visalia onion, no leek
Wonderful recipe along with Chef John’s helpful hints to increase my cooking confidence! I followed the recipe as stated (using my cast iron skillet) for the eggs, potatoes, cheese, spices and cooking order, but included these veggies: 2 large green onions, small portions of: broccoli, zucchini, mushrooms, green peppers. Seasoning as it cooked and the cooking time combined for a delicious frittata! Thanks, again, Chef John for helping me look good to my hungry family!
I followed it exactly. I could probably have baked it for a shorter amount of time.
Delicious! I had to sub a few things: jalapeño powder for fresh, chives and yellow onion for leeks, yellow squash for zucchini, nondairy plain yogurt for cheese, and didn’t have asparagus. Lol lots changed but I don’t think anything significant. I’m always looking for a tasty way to get my morning veggies, and this will be one of my go-tos! Two large and very filling servings for us and plenty leftover for lunches/next day. There’s a lot of chopping but that’s not a big deal and could be done ahead if needed. Oh, I did add some old bay seasoning which was a good fit.
I made this with some substitutes and it still came out as a big hit!
Great use of vegetables! Used recommended vegetables but could use anything on hand. Found it easier to layer sliced potatoes on top of the sautéed vegetables, then added 3/4 of the cheese (used grated gruyere), then poured the eggs on top and sprinkled remaining cheese on top of all. Took approximately 35 minutes to cook until set and didn’t need to broil at the end.