Spring Vegetable Frittata for Mother’s Day Brunch

1. Heat olive oil in a heavy 10-inch skillet over medium heat. Cook the chopped leek with a pinch of salt, stirring occasionally, until softened and translucent, about 5 to 6 minutes.
2. Add diced jalapeno pepper and sliced zucchini to the skillet, seasoning with another pinch of salt. Cook until the zucchini starts to become tender and pale green, approximately 5 minutes.
3. Add the asparagus pieces and cook until they turn bright green, about 1 minute. Then, add the baby spinach along with another pinch of salt, cooking until wilted, approximately 1 minute. Stir in the sliced cooked potatoes and heat through for about 5 minutes.
4. In a bowl, crack the eggs and add cayenne pepper, salt, and freshly ground black pepper. Whisk the eggs for at least 30 seconds until well combined. Pour the egg mixture into the skillet with the vegetables over medium heat.
5. Add 3 ounces of crumbled goat cheese to the skillet and stir lightly until evenly distributed. Top the frittata with the remaining crumbled goat cheese.
6. Preheat the oven and bake the frittata until the eggs are set, approximately 12 to 15 minutes. When the frittata is nearly set, turn on the broiler and broil until the top is golden brown, about 1 to 2 minutes.
7. Allow the frittata to cool slightly before serving warm.

Nutrition Facts:

• Calories: 315
• Fat: 19g
• Carbs: 19g
• Protein: 18g

Conclusion

This spring vegetable frittata is a delightful dish to honor and celebrate mothers on their special day. With its vibrant colors, fresh flavors, and creamy texture, it’s sure to be a highlight of any Mother’s Day brunch. Enjoy this delicious frittata with your loved ones as you create cherished memories together.