Asparagus and Scallion Frittata

Just made this and loved it. Might add some pimento's or chopped roasted red peppers for some color. No need to peel the bottoms if you are using pencil thin asparagus,


1 lb asparagus bottoms cut, lower portion peeled, tops cut, the stalk cut into 1 to 3/4-inch pieces
1 bunch scallions white parts trimmed away and cut into 1/4 to 1/2-inch pieces
3 tbsp butter
2 pinches crushed red pepper
6 eggs
1/2 cup Parmigiano-Reggiano
fresh herb leaves for garnish: chives, parsley, (tarragon?)
salt and pepper

Preheat oven to 400°F
In a medium (10") skillet, get some water boiling, add some salt. Prep asparagus while this is coming to a boil.
Add the asparagus and cook for about 2 minutes or until just getting tender. Drain and maybe rinse in cool water.
Clean skillet and melt butter over medium-low heat. Add scallions once melted and cook for about 4 or 5 minutes. Whisk eggs with a tbsp of water and a pinch of salt.
Add the asparagus in a single later and pinches of crushed red pepper.
Pour whisked eggs over asparagus and scallions. Give the skillet the ol' tapa-tapa to ensure eggs are distributed.
Grate the cheese onto the top of the egg mixture in the skillet and cook over heat for about 5 minutes or until edges are set.
Move skillet to the oven and bake for about 7 to 10 minutes until top is set.
Remove skillet from the oven, loosen fritatta from pan and slide onto a cutting board. If you like you can take another cutting board, lay it on top, and invert the fritatta. Looks nicer.
Garnish away.