Preparation:
wilt spinach in boiling salted water for 2 minutes, drain well chop finely and set aside blanch asparagus in boiling salted water for 3 minutes drain, refresh in ice water, and drain well combine eggs, cream, salt, and pepper-mix well heat 3 tablespoons olive oil in a nonstick skillet, over a medium flame add garlic, heat and stir until golden, without scorching add spinach and asparagus heat and stir for 2 minutes add egg mixture and heat, without stirring, until 1/4-inch of edges are set carefully loosen edges with a spatula and tilt pan to allow uncooked portion to run to the bottom of the pan continue to cook, without stirring, until top is set (very center may remain just a little loose) invert a serving plate over the skillet turn the skillet over to turn the frittata onto the plate heat remaining 1 tablespoon olive oil in the pan, over a medium flame slide the frittata back into the skillet heat for about 2 minutes to lightly brown the bottom place a heated serving plate on top of the frittata invert skillet to transfer frittata to plate sprinkle with grated cheese cut into wedges serve hot or at room temperature |
