Spinach and Asparagus Frittata
Light and fluffy frittata made with asparagus and spinach.
Servings Prep Time
4people 5minutes
Cook Time
30minutes

Servings Prep Time
4people 5minutes
Cook Time
30minutes

Ingredients

Instructions
  1. In a saute pan heat 1 tablespoon oil. Add the spinach, garlic, saute until spinach is wilted and much of its liquid has evaporated.

  2. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.

  3. In a large bowl beat eggs, cream, salt and pepper together.

  4. In a large saute pan heat 3 tablespoons oil. Add half the beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface.

  5. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.

  6. As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done.

  7. When you insert a wooden toothpick and it comes out clean, it is done.