Asparagus & Potato Frittata with Summer Fresh Greek
Feta Dip
8 Eggs
1 tsp (5ml) Water
½ cup (125ml)
Summer Fresh Greek Feta Dip
1 Yukon gold
potato, peeled & cut into ¼” slices
1 Roasted red
pepper, cut into strips
½ Blanched bunch of
asparagus
1.
In large mixing bowl, whisk eggs with 1 tsp
(5ml) of water; add 4 tbsp (60ml) of
Summer Fresh Greek Feta Dip.
Whisk until well mixed. Add potato, roasted red
pepper, and asparagus.
2.
Place mixture in 10-inch (25 cm) non-stick
baking pan. Bake in 350°F
(180°C)
oven for 20 to 25 minutes, or until eggs are cooked
and firm.
3.
Remove frittata upside down on to cutting
board; cut into 8 pieces.
4.
Garnish each piece with a dollop of
Summer Fresh Greek Feta Dip.
Serves 2 to 4
Recipe courtesy of Summer
Fresh Salads Inc.
www.summerfresh.com
