Roasted Mushroom and Asparagus Frittata

1 Tbsp olive oil
½ onion, finely chopped
¼ lb of mushrooms, halved and roasted
6 spears of asparagus, roughly chopped
5 eggs
1 oz parmesan cheese
parsley for garnish
salt and pepper
Heat up the oil in a non-stick sauté pan
Sautee the onion until translucent, season with salt and pepper
Add the mushrooms and asparagus and continue to cook until the asparagus turns a bright green
Meanwhile lightly whisk the eggs until they are uniform in color, season with salt and pepper
Add the eggs to the pan and cook on medium low, allowing the bottom to set and then pulling the sides back with a spatula, allowing any liquid on top to drain to the sides and cook
Once the top of the eggs are almost dry, sprinkle with cheese and put under the broiler for 3 minutes, or until puffed and golden brown
Garnish with parsley and serve hot or at room temperature