After we finished this off, Mom said, “Okay, so when did you learn how to cook, and why haven’t you been helping me out sooner than this?” I was proud that she liked me meal and offered to help her out more in the future. I didn’t really realize how easy and natural cooking came to me, and I actually liked doing it. Mom always enjoyed cooking too, but when you HAVE to do it, it kind of takes the fun out of it. Now that we can do it together, she has a good time putting together some of her old favorites, along with this new one!
Check out what they are saying about this recipe over at All Recipes:
“Great recipe! Tasted amazing, great veggie combo.”
Use your own favorite vegetable combination, or whatever is in season for the best flavor.
Ingredients
2 tablespoons olive oil
1 large leek (white part only), chopped
1 teaspoon Morton salt, divided, or as needed
1 jalapeno pepper, seeded and diced
1 1/2 cups (1/2-inch) sliced zucchini
1 1/2 cups (1/2-inch) pieces asparagus
1 cup baby spinach
1 1/2 cups sliced cooked potatoes
12 large Eggland’s Best eggs
1 pinch cayenne pepper
1/2 teaspoon freshly ground black pepper
4 ounces crumbled goat-milk feta cheese, divided
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Leave the seeds in your jalapenos for a spicier flavor.
Thanks again to All Recipes for this amazing recipe.
