Farmer's Market Frittata

This frittata was so yummy!  The eggs came out perfect, almost custardy, without the bottom burning.  All ingredients came from our farmer's market today, except the green onion and the milk.
Adapted from the Chicago Tribune "Good Eating" - JeanMarie Brownson
Prep: 25 min           Cook: 35 min          Makes: 6 servings
Ingredients: you can really put anything in here.  The original recipe had new potatoes in it.  Mushrooms? Swiss chard? Shredded chicken? 
1 bunch Asparagus
2 tblsp. Olive Oil
5 green onions, thinly slices
10 large eggs
1/2 cup milk
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 cup diced cheese (we used garlic dill mozzarella cheese curds from the market)

1) Heat oven to 325 degrees
2) Cut asparagus into one inch lengths.  Heat oil in 12 inch cast iron or oven proof skillet over medium heat.  Sautee asparagus (stalks only) for about 3 minutes until tender. Stir in asparagus tops and green onion and sautee for about 1 minute.  (Make ahead 2 days, rewarm)
3) Whisk eggs, milk, salt pepper.
4) Sprinkle cheese over hot veggies, reduce heat to low.  Gently pour egg mixture over vegetables.
5) Cook on low to set bottom for about 3-4 minutes (or accidentally forget it is there while you are making a salad and leave it for 10 minutes... it was fine).
6) Transfer to oven and cook for about 20 minutes.  It is done when a knife inserted in the center comes out clean. (Like a cake!)