Gluten-Free Spring Vegetable Frittata

Celiac.com 04/18/2020 - A good frittata is a tasty, delightful thing. It you're looking for a delicious gluten-free way to make a splash at your next breakfast or brunch occasion, this spring vegetable frittata is just the thing. Fresh eggs and cooked potatoes combine with fresh zucchini and asparagus (or just about any other vegetable you like), to deliver a smashing frittata that is as pleasing to the eye as it is to the palette. Once again, this recipe comes to us via Chef John over at Food Wishes, so be sure to check out his many amazing recipes and videos. 

Here's a video of the preparation:

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Ingredients:

• 12 large eggs
• 1½ cups sliced cooked potatoes
• 1½ cups zucchini, cut to ½-inch pieces
• 1½ cups of asparagus, cut to ½-inch pieces
• 1 cup baby spinach
• 4 ounces crumbled goat-milk feta cheese, divided
• 2 tablespoons olive oil
• 1 large leek (white part only), chopped
• 1 teaspoon salt, divided, or as needed
• 1 jalapeño pepper, seeded and diced (optional)
• ½ teaspoon freshly ground black pepper

Directions:
Heat oven to 350 degrees F (175 degrees C).

Heat oil in heavy 10-inch skillet over medium heat. 

Add chopped leek with a pinch of salt, and cook 5 to 6 minutes, stirring occasionally, until leeks soften and turn clear. 

Add zucchini and a pinch of salt. Add jalapeño, as desired.

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.