Driftless Spring Frittata

Ingredients

3 tablespoons Organic Valley Butter

1 yellow onion, diced

1 teaspoon dried thyme

A pinch of cayenne

4 cups Deep Rooted, or other locally grown spinach

One handful locally harvested ramps

8 large Green Pastures, or other local eggs

½ cup Organic Valley 2% milk

3 oz. Organic Valley Feta

Salt and pepper

6 locally grown hothouse cherry tomatoes, sliced into thirds

Directions

Preheat oven to 350 degrees.

In a 10-inch skillet melt butter and onion and cook until onion is translucent, about 5 minutes. Add thyme and cayenne, season with salt and pepper.

Wilt spinach and ramps and cook until most of the moisture is evaporated.

In a separate bowl lightly beat eggs, milk, salt and pepper.

Slowly pour eggs over the spinach in a circular motion starting at the edge of the pan and working toward the middle.

Crumble feta and sprinkle over the eggs.

Cook on medium heat on the cook top for 7 to 10 minutes or until the egg starts to pull from the side of the pan.

Top with tomato slices and put in the oven.

Bake for 15 to 20 minutes or until the eggs are set.

Let rest 10 minutes before cutting into wedges.

Serve hot or cold.