Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::6
Ingredients
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2 tablespoons olive oil
1 large leek (white part only), chopped
1 teaspoon salt, divided, or as needed
1 ½ cups (1/2-inch) sliced zucchini
1 jalapeño pepper, seeded and diced
1 ½ cups (1/2-inch) asparagus pieces
1 cup baby spinach
1 ½ cups sliced cooked potatoes
12 large eggs
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
4 ounces crumbled goat-milk feta cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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 jalapeño; season with a pinch of salt. Cook until zucchini starts 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; cook until wilted, about 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
Crack eggs into a bowl; add salt, black pepper, and cayenne. Whisk until well combined, at least 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.
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.