5 large eggs
1/2 cup grated cheddar, mild or sharp, or more to taste
Fresh ground black pepper, to taste
2 tsp olive oil
1 small onion or shallot, minced
8 asparagus spears, stems trimmed, cut into half-inch lengths
1/4 cup freshly grated Parmigiano-Reggiano or asiago cheese
In a measuring cup (4-cup size or larger), whisk the eggs with a tablespoon of water. Stir in the grated cheddar and black pepper, and set aside.
In a small nonstick frying pan, heat the oil over medium heat. Add the onion and asparagus, and sauté for 2-3 minutes, until the onions are slightly browned. Pour the egg mixture into the pan, and turn the heat to simmer. Cover the frying pan and cook the frittata gently for 4-5 minutes, or until the eggs are nearly set.
Preheat the broiler. Sprinkle the Parmigiano-Reggiano over the eggs, and place under the broiler until the cheesy top is bubbling. Let the frittata stand at room temperature for at least five minutes before serving. Can be served hot, room temperature, or cold.