Spinach and Wild Garlic Frittata

Preheat the oven to 180°C (350°F).

Wash the fresh spinach and wild garlic.

Roughly chop the spinach and wild garlic.

Blanch the spinach and wild garlic in boiling water for 1 to 2 minutes.

Rinse the blanched greens with cold water.

Drain the greens well.

Squeeze out excess water from the spinach and wild garlic thoroughly.

Finely chop the onion.

Finely chop the garlic clove.

Heat 3 tablespoons of olive oil in a pan.

Sauté the chopped onion in the pan until translucent.

Add the chopped *garlic* to the pan.

Sauté the garlic briefly with the onion.

Add the blanched spinach and wild garlic to the pan.

Sauté the greens briefly.

Season the vegetable mixture with salt, black pepper, and nutmeg.

Whisk the eggs and 100 ml of heavy cream together in a mixing bowl.

Stir 50 grams of grated Parmesan cheese into the egg mixture.

Fold the cooked spinach and wild garlic mixture into the eggs.

Heat a little olive oil in an ovenproof skillet.

Pour the complete frittata mixture into the skillet.

Cook on the stovetop over medium heat for 5 to 6 minutes until the bottom sets.

Transfer the skillet to the preheated oven.

Bake for 10 to 15 minutes until the top is golden brown.

Remove the skillet from the oven.

Let the frittata cool down before slicing.

Garnish with fresh herbs like chives or parsley, if desired.