Spring Vegetable Frittata Recipe - How to Make a Baked Frittata

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while still providing flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water maintains moisture.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and can still add flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated romano cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat the oven to 350°F (175°C).

Peel and slice the yellow potato, ensuring it is fully cooked ahead of time.

Cut zucchini in half lengthwise and slice into 1/4 inch thick pieces.

Cut asparagus tips off and slice the remaining spear into pieces.

Quarter and slice the leek, then rinse in cold water to remove dirt.

Dice the jalapeno and set aside.

In a heavy-duty 10-inch skillet, heat a couple tablespoons of olive oil over medium heat.

Add chopped leeks with a pinch of salt and cook for 5-6 minutes until translucent.

Add diced jalapeno and sliced zucchini, seasoning with salt, and cook until zucchini is tender, about 5 minutes.

Add asparagus and another pinch of salt, cooking until bright green and tender.

Stir in baby spinach until wilted, about 1 minute.

Add cooked and sliced potatoes, stirring until heated through with another pinch of salt.

In a bowl, crack 12 large eggs and season with cayenne, black pepper, and salt, whisking thoroughly.

Pour the egg mixture over the cooked vegetables in the skillet still on medium heat.

Stir in 3/4 of the crumbled goat feta cheese, reserving some for topping.

Top with remaining cheese and an extra shake of cayenne.

Transfer the skillet to the oven and bake for about 15 minutes until the eggs are just set, checking at 10-12 minutes.

Switch the oven to broil to brown the top for a few minutes if desired.

Let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens