8 eggs, lightly beaten
1 tablespoon chopped parsley
1/2 teaspoon salt
a few grinds of pepper
1 tablespoon olive oil
1 bunch asparagus (about 10 large)
1 large scallion (about 1/2 cup), chopped
1/2 cup goat cheese, crumbled
Preheat oven to 400 degrees.
In a medium bowl, mix together the eggs, parsley, salt, and pepper. Slice the asparagus diagonally into one-inch segments, reserving a 2-inch tip of about 10 of the asparagus.
Heat a 10-inch oven-proof skillet over medium heat for a minute or two until it is good and hot. Add the oil and swirl it around the pan to make sure that it coats the sides. Add the asparagus segments (holding out the tips) and spring onions and saute until slightly softened, about 2 minutes. Add the egg mixture and cook until the edges set, about 5 minutes. The center will still be runny.
Arrange the remaining asparagus tips around the frittata and crumble the goat cheese on top. Move the pan to the oven and cook until the frittata has firmly set and is golden brown, about 10 minutes. Let the for a couple of minutes out of the oven. Then, with an oven mitt over the end of the handle (I can't tell you how many times I have forgotten this and burned myself), run a rubber spatula around the edge of the frittata. Lift the pan over a serving plate and use the spatula to slide the frittata onto the plate. Serve warm or at room temperature.