Slice the onions and fry in oil until soft. Peel the
Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
In a saute pan heat 1 tablespoon oil. Add the spinach, garlic, saute until spinach is wilted and much of its liquid has evaporated.
In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
In a large bowl beat eggs, cream, salt and pepper together.
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.
Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
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.
When you insert a wooden toothpick and it comes out clean, it is done.