Preheat the oven to 400°F
Wash and chop all the vegetables. In a medium bowl, combine the green onions and asparagus. Feel free to add additional produce that you might have in your garden. We have a lot of greens right now, so I threw in some kale as well.
Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the vegetables and sauté for about 5 minutes until they are tender. Season with sea salt and black pepper.
In another medium bowl, whisk together the eggs and heavy cream until well combined. Add a pinch of salt and black pepper.
Pour the egg mixture over the sautéed vegetables in the skillet. Reduce the heat to medium and cook for about 2-3 minutes, gently stirring with a wooden spoon to combine everything evenly. Sprinkle the cheese evenly on top of the mixture.
Transfer the skillet to the oven and bake at 400°F (190°C) for about 15 minutes, or until the frittata is set (no liquid) and the top is golden brown.
Remove the frittata from the oven and let it cool for a few minutes. Garnish with a sprinkle of fresh herbs and serve warm or at room temperature.
