SPINACH AND ASPARAGUS FRITTATA

FILLING:
1 bunch spinach, washed and drained, with stems removed
1 pound asparagus, cut into 1-inch pieces
2 cloves garlic or garlic scapes, minced or mashed

EGG MIXTURE:
8 eggs, beaten
3 tablespoons whipping cream or water
1/4 teaspoons salt
Pepper to taste
2 tablespoons parmesan cheese, shredded
Olive oil, to coat skillet

Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes). Place under broiler for 2 minutes until top is golden brown. Cut into slices. Makes 4 servings.

(from Capay Organic Farm CSA “Farm Fresh To You” web site)

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