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1
Preheat the oven to 450 degrees F.
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2
Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes.
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3
Set aside.
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4
Beat together the eggs with some salt and pepper in a bowl.
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5
(Do not over-beat; just mix until the eggs mostly come together.)
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6
Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
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7
In a large ovenproof nonstick skillet, melt the butter over medium-high heat.
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8
Add the onions and cook, stirring frequently, until soft and golden brown, several minutes.
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9
Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes.
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10
Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
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11
Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything.
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12
Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven.
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13
Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
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14
Slide the frittata out of the skillet and onto a cutting board.
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15
Sprinkle on the basil and slice into wedges with a long serrated knife.
