Asparagus Feta Frittata

1 tablespoon butter

1/2 cup chopped green onion

2 cups chopped fresh asparagus

8 large eggs

1/2 cup feta cheese, divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Preheat broiler.

 Heat oil in a large oven-safe skillet over medium; add onion and cook until softened, stirring occasionally, about 5 minutes. Add asparagus; cook until softened, about 3 minutes.

Meanwhile, whisk together eggs, 1/4 cup feta cheese, and ¼ Parmesan cheese in a large bowl; add salt and pepper and mix well.

 Add egg mixture to skillet; stir gently and cook until almost set. Top with remaining 1/4 cup feta and 1/4 cup Parmesan cheese; place under broiler. Cook until mixture is puffy and golden, about 4 minutes.

 Remove from heat; cool slightly, cut, and serve.

Creamed Spinach with Bacon

1 pound fresh spinach soaked several times in salt water to remove grit, well-rinsed and dried in a salad spinner

4 ounces bacon (about 4 strips)

1/2 cup heavy cream

1/4 cup Parmesan

Salt and pepper

Freshly ground black pepper

Cook bacon until crispy in a sauté pan and remove to paper towel to drain and cool. Pour most of the fat out of the pan and add the cream to the same pan over low heat, reducing by about one-third.

While the cream is reducing, tear or chop the spun spinach, and cut the bacon strips into 1/4-inch pieces.

Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce and simmer until spinach is just tender. Transfer to a serving dish.