Frittata With Asparagus, Spring Greens And Fontina

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bunch asparagus, trimmed and cut into 1/2-inch pieces
• 6 cups spring greens (arugula, mustard, etc.), roughly chopped
• 10 large eggs
• 2 teaspoons chopped fresh marjoram
• salt and freshly ground pepper
• 4 ounces Fontina, cut into small cubes
• 2 tablespoons chopped chives

1. Preheat the broiler. In a 12-inch ovenproof non-stick or cast iron skillet, heat the oil over a medium flame. Add the onion and cook, stirring frequently, for 3 minutes. Add the asparagus, sprinkle with a little bit of salt, and cook, stirring every minute or so, until the asparagus is bright green and barely tender, about 5 minutes. Add the greens and cook, stirring, until just wilted, about 2 minutes.
2. Meanwhile, whisk together the eggs, marjoram and salt and pepper to taste. Pour the egg mixture into the skillet, stir briefly and then cook undisturbed until almost set, about 5 minutes. Sprinkle the cheese over the top and put the skillet under the broiler (about 4 inches from the heat) for a couple of minutes, until the eggs have set, and the cheese has melted. Let cool for a few minutes, sprinkle the chives over the top and serve the frittata in wedges.

olive oil, onion, spring greens, eggs, fresh marjoram, salt, cubes, chives

Taken from food52.com/recipes/117-frittata-with-asparagus-spring-greens-and-fontina (may not work)