| 1. |
Snap the tough ends off of the asparagus and diagonally cut the spears into 1" lengths. Cut the onion into thin slices. |
| 2. |
Heat olive oil in a 10" oven-proof frying pan over medium-high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. |
| 3. |
Add asparagus, reduce heat to medium-low, and cook, covered, until asparagus is barely tender, 6 to 8 minutes. |
| 4. |
Lightly beat and add the eggs; cook until almost set, but still runny on top, about 2 minutes; pre-heat the broiler while the eggs cook. |
| 5. |
Sprinkle cheese over eggs and place the pan in the oven; broil until the cheese is melted and lightly browned - 3 to 4 minutes. |
| 6. |
Remove from oven and slide the frittata onto a serving plate. |
| 7. |
Cut into wedges and serve immediately. |
