These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Feta Asparagus Frittata

From Statesboro Market2Go

<p>A delicious seasonal vegetarian meal that&#8217;s perfect for breakfast or brunch! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com (Entered by Ariana Giddens)
Serves: 2


Ingredients
12 spears Asparagus
6 Eggs
2 tablespoons Heavy cream
1 dash salt
1 dash pepper
1 tablespoon Olive oil
2 Green onions (chopped)
1 clove Garlic (minced)
1/2 cup Feta (crumbled)

Step by Step Instructions
  1. Preheat oven to 350 degrees. Place the asparagus 1/2 inch of water and bring it to a boil. Cook covered for 3 to 5 minutes, then drain the water and allow the asparagus to cool slightly.
  2. Whisk the eggs, cream, salt, and pepper together in a bowl and set aside.
  3. Chop 2 of the asparagus spears into pieces. Heat the olive oil in an 8 inch ovenproof skillet over medium heat, then saute the green onions, minced garlic, and chopped asparagus for 1 minute. Stir in the egg mixture, cook for 3 to 5 minutes
  4. Top with crumbled feta and whole asparagus spears and bake in the oven for 7 to 9 minutes.