Frittata with Spinach and Asparagus - YMCA of Central Florida

Ingredients

• 8 medium eggs
• 1 tablespoon parmesan, freshly grated
• Black pepper to taste
• 1 tablespoon fresh thyme
• 1 tablespoon fresh dill
• 2 cups spinach, roughly choppe
• 1 teaspoon butter, unsalted
• 1 teaspoon olive oil
• ½ small onion, sliced thinly in half-moon shapes
• ½ red pepper, diced
• 1 cup asparagus, roughly chopped, ends removed
• ¾ oz feta cheese, crumbled
• 2 tablespoons fresh chives, chopped (optional for garnish)
• 4 pieces of asparagus, peeled into ribbons with a vegetable peeler (optional for garnish)