Spring Vegetable Frittata Dish

Follow our step-by-step guide on how to make Spring Vegetable Frittata Dish.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   In a sturdy 10-inch skillet, warm a splash of olive oil over medium heat.

3. Step 3

   Toss in the chopped leek along with a pinch of salt, allowing them to soften and turn translucent, which should take about 5 to 6 minutes.

4. Step 4

   Next, introduce the sliced zucchini and diced jalapeño, seasoning with another pinch of salt.

5. Step 5

   Sauté until the zucchini becomes tender and takes on a pale green hue, roughly 5 minutes.

6. Step 6

   Add the asparagus pieces and cook for about a minute until they radiate a bright green color.

7. Step 7

   Then, fold in the baby spinach with another pinch of salt, cooking just until it wilts, around 1 minute.

8. Step 8

   Gently incorporate the sliced cooked potatoes, warming them through for about 5 minutes.

9. Step 9

   In a separate bowl, crack the eggs and whisk them together with the remaining salt, black pepper, and a dash of cayenne pepper until the mixture is well blended, taking at least 30 seconds.

10. Step 10

    Pour this egg mixture over the sautéed vegetables in the skillet, ensuring it spreads evenly.

11. Step 11

    Sprinkle 3 ounces of feta cheese on top and give it a light stir, then add the final ounce of feta without stirring.

12. Step 12

    Carefully remove the skillet from the heat and place it in your preheated oven.

13. Step 13

    Bake until the eggs are set, which should take about 12 to 15 minutes.

14. Step 14

    When the frittata is nearly done, switch on the oven broiler and broil for 1 to 2 minutes until the top achieves a lovely golden brown.

15. Step 15

    Once done, let the frittata cool slightly before slicing into generous wedges and serving warm.

16. Step 16

    Enjoy this delightful dish that brings together vibrant vegetables and creamy feta, perfect for any meal of the day.