Mom’s work hard to keep their families fed, clothed and cared for… time to show her how much you appreciate all that she does! Surprise mom with a simple, yet delicious, frittata and a glass of cool, crisp Rosé from Pondera Winery in Woodinville. One skillet and one bowl (no big mess to clean-up) is all you need to prepare this delicious brunch or lunch treat for mom. Make your run to the grocery for fresh vegetables and ingredients dad, and stop by Pondera for a bottle of their *2014 Rosé while you’re out. Let the kids beat the eggs while you pop the cork and Voila! Mother’s Day is a huge success. Remember; “happy wife, happy life”… enjoy!
*a proprietary blend of Cabernet Franc, Cabernet Sauvignon and Malbec – dry, delightful and delicious
Spring Vegetable Frittata
Prep: 20 min Cook: 30 min Ready: 50 min
Recipe By: AllRecipes Chef John
“It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we’re making this for a Mother’s Day brunch special, we’ll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.”
Ingredients:
· 2 tablespoons olive oil
· 1 large leek (white part only), chopped
· 1 teaspoon 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 eggs
· 1 pinch cayenne pepper
· 1/2 teaspoon freshly ground black pepper
· 4 ounces crumbled goat-milk feta cheese, divided
Directions
- 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.
Bon Appetit!
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