Spring Vegetable Frittata for Mother
A special spring frittata recipe. It always feels a little wrong to make 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, 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.
Recipe details
Prep Time: | 20 mins |
Cook Time: | 30 mins |
Total Time: | 50 mins |
Servings: | 6 |
Ingredients:
- 2 tablespoons olive oil
- 1 large leek (white part only), chopped
- 1 teaspoon salt, divided, or…
Continue reading ingredients, instructions & nutrition facts on the next page
Unlock the Morning Magic of Olive Oil and Lemon
Quick and Healthy Oat Pancakes with Just 2 Eggs and 1 Cup of Oats
Pickled Cherry Tomatoes
Found Metal Balls Under Your Kitchen Sink? Here’s What They Mean
Delicious and yummy cookies. Love to eat this stuff. My mom made them from time to time when I was a kid. It’s one of my favorite even this day.
Nature’s Candy: Honey-Glazed Walnuts and Dates
This is news to me!
Put raw spinach leaves in a slow cooker with these 3 ingredients. The perfect comfort food.
Slow Cooker Hamburger Potato Casserole