One of my slightly ill defined roles on our household is to ensure that my lovely wife has something to eat for lunch during the week while her ever faithful cook is off hammering out spaghetti code. In my haphazard pursuit of said task I recently made an Asparagus Frittata loosely adapted from a recipe in Recipes: The Cooking of Italy from Time Life Books published 1968.

Parboil around 5 large Asparagus (I like the large ones best.)
Fry sliced Asparagus in olive oil until slightly browned.
Add 1/2 sliced onion and continue frying until onion is translucent.
Cool.

Beat 4 eggs to as if making scrambled eggs with Salt and pepper to taste.
Add the Asparagus and onions to eggs.

In 10" Iron frying pan heat 3 TB butter until foam subsides.
Add the egg and vegetables and cook until the eggs are mostly  set and remove pan from heat.

Slice 2 tomatoes thinly.
Top the egg and vegetables with the sliced tomatoes and over each tomato add a slice of Mozzarella cheese and a handful of chiffonade of Basil or some other herb.

Melt the cheese and ensure the eggs are set to your satisfaction under a broiler. The eggs should be able to be lifted from the pan with a spatula.

My wife said the dish was delicious.