Frittata with Spinach and Asparagus - YMCA of Central Florida

Name: 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)

ymcacf.org

Check out Chef Gary's delicious and nutritious recipe for Frittata with Spinach and Asparagus! Start your morning off right with this dish.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ymcacf.org.

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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)