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.