A vibrant and nutritious Garden Fresh Frittata loaded with seasonal vegetables and creamy goat-milk feta, perfect for a wholesome breakfast or brunch.
Ingredients
2 tablespoons olive oil
1 medium leek
1 medium zucchini
1 small jalapeño
1 cup asparagus
2 cups fresh spinach
1 cup cooked potatoes
6 large eggs
to taste salt
to taste black pepper
a dash cayenne pepper
4 ounces goat-milk feta cheese
Method
Begin by preheating your oven to 350°F (175°C).
In a robust 10-inch skillet, heat some olive oil over medium flame. Add finely chopped leeks with a sprinkle of salt, stirring occasionally until they soften and become translucent, around 5 to 6 minutes.
Next, toss in sliced zucchini and jalapeño, adding another pinch of salt. Cook until the zucchini is slightly tender and takes on a light green color, about 5 minutes.
Add in chopped asparagus and sauté until it turns a vibrant green, which should take about 1 minute. Then, fold in fresh spinach along with a pinch of salt, cooking until the spinach wilts, roughly 1 minute.
Mix in your pre-cooked potatoes and heat them through for about 5 minutes.
In a large mixing bowl, whisk the eggs until they are thoroughly combined, which should take around 30 seconds. Season the mixture with salt, black pepper, and a hint of cayenne pepper.
Pour the egg mixture over the sautéed vegetable medley in the skillet. Gently fold in 3 ounces of crumbled goat-milk feta cheese until evenly distributed, then sprinkle the remaining 1 ounce of cheese on top.
Carefully place the skillet in the preheated oven and bake until the eggs are completely set, which should take about 12 to 15 minutes. For a golden finish, activate the broiler for the last 1 to 2 minutes.
Let the frittata cool slightly before slicing it into wedges and serving warm.
