Serves 8-10

1 pound asparagus                         2 T. olive oil
(tough ends discarded                    6 lg. eggs
1/2 tsp. salt                                    1 c. Parmisan cheese
1/4 tsp. pepper                               1/2 c. cottage cheese
      Cut asparagus into 2 inch lengths.  Heat oil in heavy 10"
skillet over medium heat until it shimmers.  Add asparagus with salt and pepper and cook , stirring occasionally until

crisp tender (4-5 min.)  Whisk together eggs and cheeses and
pour over asparagus.  Cook until eggs are set on bottom
(about 5 min.) then cover and cook over medium-low heat
just untileggs are set on top (about 7 min)   Slide frittata out
onto platter to serve.