Spring Vegetable Frittata

Spring Vegetable Frittata

🌸 Save this for Mother’s Day brunch — a Spring Vegetable Frittata that’s fresh, filling, and full of love 🥚🥦🧀

Ingredients:
1 lb potatoes, peeled and sliced ½ inch thick
8 oz asparagus, chopped
1–2 zucchinis, sliced
3 scallions, sliced
1 roasted red pepper, chopped
12 large eggs
¼ cup half and half
4 oz feta cheese, crumbled
2–3 oz shredded gruyere or cheddar
Olive oil, salt, pepper, red pepper flakes

Steps:
Roast potato slices at 350°F for 15–20 mins.
Sauté asparagus and zucchini in olive oil, add scallions last minute.
Mix in roasted red pepper and roasted potatoes.
Whisk eggs, feta, half and half, salt, pepper, and chili flakes. Pour into pan.
Cook 2–3 mins on stovetop, then bake 15 mins.
Top with shredded cheese, broil 1–2 mins. Rest before serving.

📌 Save this — perfect for Mother’s Day brunch, or any spring weekend gathering.

Get Full Recipe Here : https://www.dimitrasdishes.com/spring-vegetable-fritatta/

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