A Spring Vegetable Frittata for Mother

Posted on

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 branding this as a Mother’s Day brunch special, we’ll make an exception.

 
 
 
Makes 6 large portions:
2 tbsp olive oil
1 leek, chopped
1 jalapeno, seeded, diced
1 1/2 cups sliced asparagus
1 1/2 cups sliced zucchini
handful baby spinach
1 1/2 cups sliced cooked potatoes
12 large eggs
1 tsp salt, plus more as needed to taste while cooking veggies
1/2 tsp freshly ground black pepper
pinch cayenne
4 ounces goat milk feta, or your favorite cheese
350 F. for about 15 minutes, or until just set, then broil on high for 1-2 minutes for some color

Sumber https://foodwishes.blogspot.com/

Leave a Reply

Your email address will not be published. Required fields are marked *