1

In a medium bowl, whisk the eggs, Parmesan, parsley, ½ t. salt, 1/8 t. pepper, and the cayenne.

2

Heat 2 T. of the oil in a 10" ovenproof nonstick skillet over medium-high heat. Add potato and ¼ t. salt and saute, stirring occasionally, until browned, 6-7 minutes. Transfer potatoes to a bowl. Reduce the heat to medium. If the pan is dry, add the remaining 1 T. oil.  Add onion and cook, stirring frequently, until if softens and begins to brown, 4-5 minutes. Stir in asparagus, garlic, ¼ t. salt and 1/8 t. pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, 3-4 minutes. Lower heat to medium-low and add egg mixture and potatoes, stirring until the ingredients are combined, 10-15 seconds. Add Cheddar and stir until mixed in. Cook without stirring until eggs have almost set, 10-12 minutes. (The center may still be loose but should be bubbling a little; the sides should be set). Meanwhile, position an oven rack 6" from the broiler element and heat the broiler to high.

3

Transfer skillet to oven and broil until the eggs have set completely and the top of the frittata is golden brown, 1-3 minutes. Let rest for 5 minutes. Gently transfer to a cutting board, slice into 4 wedges and serve.