Spring Vegetable Frittata for Mother
Perfect for a Mother's Day brunch, this frittata showcases fresh spring veggies, potatoes, and cheese. Cook the potatoes before you start.
Chef John strikes again - simply awesome! Per video, set the oven temperature to 350, that's not in the recipe. Also the video suggests blending some pesto into mayo for a quick aioli style topper. Great call - as John says in the video, the dish doesn't need it, but it takes the dish to an even higher level.
Delicious! I had to sub a few things: jalapeño powder for fresh, chives and yellow onion for leeks, yellow squash for zucchini, nondairy plain yogurt for cheese, and didn’t have asparagus. Lol lots changed but I don’t think anything significant. I’m always looking for a tasty way to get my morning veggies, and this will be one of my go-tos! Two large and very filling servings for us and plenty leftover for lunches/next day. There’s a lot of chopping but that’s not a big deal and could be done ahead if needed. Oh, I did add some old bay seasoning which was a good fit.
This was an easy to follow recipe that can be adapted to use whatever vegetables I have on hand. I mixed it up a bit using some leftover cauliflower and fresh carrots. I cooked them in the skillet first since they were harder veggies
The jalapeño gave it A kick so I didn’t add the cayenne but I think I will next time. Did cook in oven in well seasoned cast iron skillet. Loved all the green veggies in it. I added mushrooms. Easy to switch from bake to broil to get top to brown. Will make again!
I made this with some substitutes and it still came out as a big hit!
Put your latest farmers' market zucchini haul to good use with one of our favorite hearty, veggie-packed frittatas.
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