12 eggs, beaten and seasoned with 1/8 tsp. kosher salt and 1/2 tsp. black pepper
4 tbsp. olive oil
8-10 oz. thin asparagus, about 1-2" of ends removed and each cut along the bias
12 shishito peppers (or 1 green bell peppers), stemmed, halved, seeded and thinly sliced
6 cloves garlic, minced
1 medium red onion, thinly sliced
2 cups spinach leaves, roughly chopped
3 oz. diced ham
8 oz. monterey jack or cheddar cheese, cubed
1. Heat 1 tbsp. olive oil in a saute pan over medium high heat. Add the sliced asparagus and shishito peppers, season lightly with salt and pepper, and saute for about 2 minutes. Remove to a bowl and set aside.
2. Add another tbsp. of olive oil to the same pan and saute the sliced onions over medium high heat until lightly browned, about 2 minutes. Stir in the minced garlic and cook another minute. Add the chopped spinach and saute briefly until just wilted. Add mixture to the bowl with the reserved asparagus and shishito peppers. Let cool about 8-10 minutes.
3. In a large bowl, beat the eggs with 1/8 tsp. kosher salt and 1/2 tsp. pepper. Stir in the slightly cooled veggie mixture (if too hot, the eggs will scramble).
4. Stir in the diced ham and cheese.
5. Add 2 tbsp. olive oil to a frittata pan or skillet (a frittata pan is composed of two skillets, one which interlocks over the other for easy flipping - if you don't have one of these, just use a plate or platter on top of the pan to flip the frittata over). Heat the oil over medium high, then add the egg mixture, swirling the mixture until the bottom and sides start to set, about 3-4 minutes. Cook another 3 minutes or until the bottom starts to brown, adjusting the heat to prevent the bottom from burning.
6. Flip the frittata over and press down with a spatula. Cook another 2 minutes and carefully lift the edges with an offset spatula to check the bottom. Continue cooking, adjusting heat as needed to prevent burning. Once the bottom has set and is lightly browned, flip the frittata over again and press down the middle with a spatula. Repeat this process another one or two times until the center, when pressed down, is set and doesn't have any more runny eggs coming out.
7. Plate the frittata, cut into wedges and serve. Can also be served at room temperature.