CookPal AI
Spring Vegetable Frittata

Spring Vegetable Frittata

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 1 large leek (white part only), chopped
    • 🥒 1 ½ cups (1/2-inch) sliced zucchini
    • 1 ½ cups (1/2-inch) asparagus pieces
    • 1 cup baby spinach

  • Other

    • 2 tablespoons olive oil
    • 🧂 1 teaspoon salt, divided, or as needed
    • 🥚 12 large eggs
    • ½ teaspoon freshly ground black pepper
    • 1 pinch cayenne pepper

  • Dairy

    • 🧀 4 ounces crumbled goat-milk feta cheese

  • Others

    • 🥔 1 ½ cups sliced cooked potatoes

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Heat olive oil in a heavy 10-inch skillet over medium heat. Cook leek in hot oil with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add zucchini and season with a pinch of salt. Cook until zucchini is tender, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt; cook until wilted, about 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.

3

Crack eggs into a bowl; add salt, black pepper, and cayenne. Whisk until well combined, about 30 seconds. Pour eggs over vegetables in the skillet over medium heat. Add 3 ounces feta cheese; stir lightly until evenly distributed. Top with remaining 1 ounce feta cheese. Remove from heat.

4

Bake in the preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on the oven broiler. Broil frittata until the top browns, 1 to 2 minutes. Cool slightly; serve warm.

NUTRIENTS

Per 1 serving

🔥

315

Calories

  • 18
    Protein
  • 19
    Carbs
  • 19
    Fats

💡 Ensure the vegetables are tender and seasoned before adding the eggs.Cool slightly before serving to allow the frittata to set for easier serving.Use leftover cooked vegetables to make this more economical.