September App Challenge

Grab your book bag and your booty bands because it's time for the Back to School Calorie Burn. Download the Greater Wichita YMCA app to get started and win prizes. The challenge ends September 30th. 


Eggs-for-dinner is at peak deliciousness in this colorful dish, our December Recipe of the Month, is great for every meal.


(Serves 4)


  • 8 eggs
  • 1/2 c. skim milk
  • 1 c. fresh chopped spinach (loosely packed)
  • 1/2 c. cherry tomatoes, halved
  • 1/4 c. chopped orange bell pepper
  • 1/4 c. chopped diced purple onions
  • 1/4 c. sliced Kalamata olives
  • 1.4 c. feta cheese, divided
  • 2 tbsp. fresh minced parsley
  • 1 1/2 tsp. olive or canola oil 
  • 1/2 tsp. each salt and pepper 


  1. Preheat oven to 350 degrees
  2. Mix tomatoes, onion, pepper, spinach, olives, 2 tablespoons of feta and parsley in a large bowl and set aside.
  3. Crack eggs in a bowl, whisk in the milk, salt and pepper
  4. Heat a large cast-iron skillet (or other ovenproof pan) over medium-low heat. Add olive oil to pan and swim pan to coat bottom
  5. Pour egg mixture into heated skillet. Cook on stove top for 5-6 minutes until bottom is set (can use rubber spatula to gently left up edges to see if starting to set)
  6. Sprinkle tomato/veggie mixture on top. Transfer pan to oven and bake 15-18 minutes until frittata has puffed up, is golden brown and doesn't have any "jiggle" to it
  7. Remove and let cool slightly before serving. Sprinkle and remaining feta cheese and garnish with additional parsley
Categories: Recipes, Body
Dec. 3, 2018