A frittata is similar to an omelette but instead of being served folded like in America, it is served open faced and then sliced into wedges. Here is my recipe for Frittata con gli asparagi -- asparagus omellette:

You will need

1 bunch of asparagus
2 tbsp olive oil
6 eggs
salt and pepper to taste
a good handful of parmigiano reggiano

Beat the six eggs and cheese together.

Boil the asparagus for just a couple of minutes

Drain them well, dice them, and then place them in a pan with the heated
oil. Don't have the pan too too hot. You don't want to burn them. Before you sauté, be sure to get rid of the tough ends of the asparagus but not the pointy tips!

Sauté the asparagus until they are tender adding salt and pepper to taste.

When they are done add them to the egg and cheese mixture and mix well.

Now pour the mixture into your pan. it's better to keep the heat lower and wait a little while longer than to have the heat too high and burn the frittata. Once you see it start to bubble you know the underside of the frittata is on its way to being done but let it go a bit more.

Once the underside is done, take the pan off the heat and cover it with a large plate. Flip the frittata over and then slide the uncooked side back into the pan. You may want to add more oil to prevent sticking.

Let it cook for a few minutes more. Pay attention that it doesn't burn.

Place the finished frittata on a plate, cut into wedges and serve.

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