Asparagus Frittata with Thyme
A Mediterranean take on the beloved asparagus frittata recipe made with creamy feta and sun-dried tomatoes.
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Cooking tools:
- Oven
- Muffin tin
- Mixing bowl
- Whisk
- Skillet
- Stove
- Measuring spoon
- Spoon
- Cutting board
- Chef's knife
- Spatula
- Serving platter
Ingredients
- 8 large eggs
- 2 tablespoons Greek yogurt
- 1/4 teaspoon + 1 pinch sea salt or Himalayan pink salt
- 1/4 teaspoon + 1 pinch Simply Organic® Black Pepper
- 4 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- 1 cup leeks, chopped
- 1/2 teaspoon Simply Organic® Thyme
- 1/2 teaspoon Simply Organic® Paprika
- 1 bunch asparagus, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup grape tomatoes, halved
- 1/2 cup fresh arugula
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