Recipes Breakfast and Brunch Eggs Frittata Recipes Spring Vegetable Frittata for Mother 4.8 (50) 41 Reviews 25 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on April 3, 2024 Save Rate Print Share Add Photo 25 25 25 25 Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 tablespoons olive oil 1 large leek (white part only), chopped 1 teaspoon salt, divided, or as needed 1 ½ cups (1/2-inch) sliced zucchini 1 jalapeño pepper, seeded and diced 1 ½ cups (1/2-inch) asparagus pieces 1 cup baby spinach 1 ½ cups sliced cooked potatoes 12 large eggs ½ teaspoon freshly ground black pepper 1 pinch cayenne pepper 4 ounces crumbled goat-milk feta cheese Directions 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. I Made It Print 111 home cooks made it! Nutrition Facts (per serving) 315 Calories 19g Fat 19g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 315 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 33% Cholesterol 389mg 130% Sodium 765mg 33% Total Carbohydrate 19g 7% Dietary Fiber 3g 11% Total Sugars 4g Protein 18g 37% Vitamin C 13mg 14% Calcium 180mg 14% Iron 4mg 19% Potassium 376mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.