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Spring Frittata

From Cape Locally Grown

<p>&#8220;Embrace the joyful ride of eating with the seasons!&#8221; says Chef Joshua McFadden. This Spring Frittata makes a delicious brunch or great breakfast.</p>
Source: Adapted by Sharla Green (Entered by Lance Green)
Serves: 4 - 5 servings

3 each Green Garlic or Green Onions
1/2 lb Asparagus
6 Eggs
4 handfuls Spinach
1 pinch Seasoning Salt

Step by Step Instructions
  1. Saute green garlic and asparagus in 2 tbs melted butter in 10 inch cast iron skillet.
  2. Toss in and wilt 4 handfuls of torn spinach in cast iron pan with green garlic and asparagus.
  3. Beat 6 eggs until slightly foamy. Pour into sauteed veggies and let sit for 1 min.
  4. Then lift the eggs with a silicone spatula and let them flow down until the top is firm.
  5. Then broil in oven for 1 to 2 min until brown.
  6. You can invert pan and cool till warm or eat right out of the skillet.
  7. Add seasoning salt to taste.