Preheat broiler.

Melt butter in heavy broiler-proof 10-inch-diameter nonstick skillet over medium heat. Add onion and sauté for a minute or two. While that’s cooking, remove the tough ends of the asparagus and slice (on the diagonal is prettier) into 1″ pieces. Keep the tips separate from the stalks.

Add asparagus stalks to the pan, sprinkle lightly with salt, and sauté until tender, about three to five minutes, depending on the thickness. Add tips and sauté another five minutes or so. If the pan becomes too dry, add in a tablespoon or so of water.  Smooth to an even layer.

Meanwhile, whisk eggs in a medium bowl until uniformly yellow and light, then add 3/4 cup cheese, salt, and pepper. Add egg mixture to skillet and fold gently to combine.

Turn the heat down to low and cook until almost set – it’s ok to gently push in the sides with a spatula until nearly done, but smooth the top as best as you can. It may not look too good at this point -don’t worry, it will come out fine.

Sprinkle the remaining cheese over the top and broil until the frittata is slightly puffed and cheese melts, about 3 minutes. Cut into wedges and serve right out of the pan or plate.

Notes:

• The easiest way to spoil a frittata is to overcook it, so be gentle!
• For a healthier version, use olive oil instead of butter and reduce the cheese.
• Add anywhere from 1/2 to 3/4 cup of smoked salmon, salmon, or ham for a heartier breakfast.

Nutrition: 

Servings, 4 Cal 300, cal fr fat 175, tot fat 20g; sat fat 8g; chol 401mg; sod 1100mg; tot carb 6.31g; fib 1.43g; sug 1/45g; prot 24.3g