Spring Vegetable Frittata for Mother
This is a special spring vegetable frittata recipe. It always feels a little wrong to make 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, 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.
olive oil
2
tablespoons
leek (white part only), chopped
1
large
salt, divided, or as needed
1
teaspoon
(1/2-inch) sliced zucchini
1 ½
cups
jalapeño pepper, seeded and diced
1
unknown
(1/2-inch) asparagus pieces
1 ½
cups
baby spinach
1
cup
sliced cooked potatoes
1 ½
cups
eggs
12
large
freshly ground black pepper
½
teaspoon
cayenne pepper
1
pinch
crumbled goat-milk feta cheese
4
ounces
 Preheat the oven to 350 degrees F (175 degrees C).
  Heat olive oil in a heavy 10-inch skillet over medium heat. Cook leek in hot oil with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add zucchini and jalapeño; season with a 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; cook until wilted, about 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
  Crack eggs into a bowl; add salt, black pepper, and cayenne. Whisk until well combined, at least 30 seconds. Pour eggs over vegetables in the skillet over medium heat. Add 3 ounces feta cheese; stir lightly until evenly distributed. Top with remaining 1 ounce feta cheese. Remove from heat.
  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.
