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Spring Vegetable Frittata for Mother

Chef John
  • 50 minutes
  • Serves 6

INGREDIENTS

1

(1/2-inch) pieces Asparagus

1 cup

Baby spinach

1

Jalapeno pepper

1

Leek, large

1 1/2 cups

Potatoes, cooked

1 1/2 cups

Zucchini

12

Eggs, large

1/2 tsp

Black pepper, freshly ground

1 pinch

Cayenne pepper

1 tsp

Salt

2 tbsp

Olive oil

4 oz

Goat-milk feta cheese