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
Directions:
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
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:
| 315 : | Calories |
| 19g : | Fat |
| 19g : | Carbs |
| 18g : | Protein |
