Mother’s Day Spring Veggie Frittata
Mother’s Day Spring Veggie Frittata layers tender leeks, zucchini, asparagus, and spinach with creamy goat’s milk feta for a bright, fresh bite in every slice. The eggs set gently around soft potatoes, with jalapeño and a hint of cayenne adding subtle warmth. Serve this for a relaxed weekend brunch or a light dinner when spring produce is at its peak.
- Prep20 mins
- Cook35 mins
- Serves6
- DifficultyMedium
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Heat olive oil in a heavy 10-inch skillet over medium heat.
- 3
Add leek and 1 pinch salt; cook, stirring occasionally, until the leeks soften and begin to turn translucent, 5 to 6 minutes.
- 4
Add zucchini, jalapeño, and 1 pinch salt; cook until the zucchini starts to become tender and pale green, about 5 minutes.
- 5
Add asparagus; cook until bright green, about 1 minute.
- 6
Add spinach and 1 pinch salt; cook until wilted, about 1 minute.
- 7
Stir in potatoes; cook until heated through, about 5 minutes.
- 8
Beat eggs in a large bowl until well combined, at least 30 seconds; season with salt, black pepper, and cayenne pepper.
- 9
Pour the egg mixture over the vegetables in the skillet over medium heat; stir in 3 ounces goat-milk feta cheese until evenly distributed.
- 10
Top with the remaining 1 ounce cheese.
- 11
Transfer the skillet to the oven.
- 12
Bake in the preheated oven until the eggs are set, 12 to 15 minutes.
- 13
Turn on the broiler when the frittata is nearly set; broil until the top browns, 1 to 2 minutes.
- 14
Cool slightly; serve warm.
- Calories 349.61 kcal Moderate
- Protein 24.06 g Good Source
- Carbs 19.94 g Moderate
- Total Fat 19.87 g High
- Saturated Fat 7.69 g High
- Trans Fat 0.07 g High
- Cholesterol 481.43 mg High
- Sodium 507.07 mg High
- Fiber 3.99 g Moderate
- Sugar 2.82 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 194.97 mg Moderate
- Iron 4.62 mg Good Source
- Potassium 684.29 mg Moderate
- Vitamin A 182.73 mcg_rae Good Source
- Vitamin C 10.67 mg Moderate
- Vitamin D 3.63 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Onions 🧅
About This Recipe
Mother's Day Spring Veggie Frittata is an American breakfast recipe made with 12 ingredients. It takes about 55 mins, serves 6, and is rated medium. Key ingredients include Asparagus, Baby Spinach, Black Pepper, and Cayenne Pepper. Each serving provides about 349.61 kcal, and is a good source of protein.
Recipe Questions
- What is Mother’s Day Spring Veggie Frittata?
- It is an American frittata recipe made with 12 ingredients, usually served for breakfast.
- What is Mother’s Day Spring Veggie Frittata made of?
- The main ingredients are Asparagus, Baby Spinach, Black Pepper, Cayenne Pepper, Crumbled Feta Cheese. The full list of 12 is above.
- What goes well with Mother’s Day Spring Veggie Frittata?
- Explore these American side-dish recipes.
- How long does it take to make Mother’s Day Spring Veggie Frittata?
- About 55 mins in total: 20 mins to prepare and 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 349.61 kcal. The full nutrition breakdown is above.
- Is Mother’s Day Spring Veggie Frittata easy to make?
- This recipe is rated medium, with 12 ingredients and 14 steps.
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