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1
Position the oven rack to upper middle and preheat the oven to 350F (180C).
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2
Heat the oil in a 8-inch nonstick skillet over medium hight.
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3
Add the red onions, stirring often, and cook until the onions become soft and slightly browned, about 5 minutes.
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4
Stir in the mint, parsley, and aspragus until well combined.
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5
Season with a bit salt and black pepper.
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6
Arrange the mixture into a single layer.
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7
Reduce heat to medium-low.
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8
While the vegetables are cooking, mix together cheese, salt, black pepper to taste, and eggs until well blended.
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9
Pour the egg-cheese mixture over the vegetables in the skillet.
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10
Let the mixture cook for 1 to 2 minutes, until it starts to set.
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11
With a heat-proof rubber spatular lift the edge that's closer to you, then tilt the pan to allow the runny mixture to go underneath.
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12
Continue to cook for another 1 minute, then lift the edge and tilt the skillet once again.
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13
Keep repeating the same steps until the eggs are not runny, about 2 to 3 minutes.
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14
Put the skillet into preheated oven, and bake until it sets completely, about 3 minutes.
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15
Remove from the oven, loosen the edge with a rubber spatular.
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16
Transfer the frittata onto a serving plate.
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17
Cut into wedges and serve warm.
