Recipe Details
Ingredients
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2tablespoonsolive oil
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1largeleek (white part only), chopped
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1teaspoonsalt, divided, or as needed
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1jalapeno pepper, seeded and diced
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1 ½cups(1/2-inch) sliced zucchini
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1 ½cups(1/2-inch) pieces asparagus
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1cupbaby spinach
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1 ½cupssliced cooked potatoes
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12largeeggs
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1pinchcayenne pepper
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½teaspoonfreshly ground black pepper
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4ouncescrumbled goat-milk feta cheese, divided
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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 jalapeño and zucchini; season with 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, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
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Crack eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into the skillet with vegetables over medium heat. Add 3 ounces crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
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Bake in the preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on the broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories315 | |
% Daily Value * | |
Total Fat 19g |
24% |
Saturated Fat 7g |
33% |
Cholesterol 389mg |
130% |
Sodium 765mg |
33% |
Total Carbohydrate 19g |
7% |
Dietary Fiber 3g |
11% |
Total Sugars 4g |
|
Protein 18g |
37% |
Vitamin C 13mg |
14% |
Calcium 180mg |
14% |
Iron 4mg |
19% |
Potassium 376mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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