2 tablespoons olive oil 1 bunch fresh asparagus 5 green onions 2 large cloves garlic, minced 8 large eggs 2 tablespoons finely chopped parsley 1 cup feta cheese, crumbled fresh ground black pepper 1/4 cup grated parmesan cheese
Cut the tips off the asparagus and set aside. Chop the rest of the asparagus stems into 1-inch pieces. Slice the green onions into fine rings and separate the white and green parts.
Heat 1 tablespoon of the olive oil over medium heat in a 7-inch oven-safe frying pan. When the oil is hot, add the asparagus stem pieces and stir-fry for 2 minutes, then add the tips and continue stirring for another 2 minutes. Add the white parts of the green onion and cook for 2 more minutes, then add the garlic and fry for another minute. Remove the pan from the heat.
In a large bowl, break the eggs and beat well with a whisk. Add the fried vegetables, the rest of the green onions, parsley, crumbled feta cheese, and fresh ground black pepper to taste and stir well.
Clean and dry the frying pan and return to the stove over medium heat, adding the other tablespoon of olive oil. At the same time, preheat the oven's broiler. When the oil is hot again, pour in the egg and vegetable mixture and let it cook without stirring for 5 minutes.
Place the frying pan under the broiler and broil for 2 minutes, or until the top is set throughout. Remove the pan from the oven, sprinkle the Parmesan cheese over the top, and replace under the broiler for another 2 minutes until the frittata is browning nicely all over.
Lightly run a rubber spatula around the edge and under the frittata to loosen it from the pan. Put a large round plate over the pan and flip the frittata over on to the plate. Serve hot or warm in wedges.