Frittata with asparagus and young potatoes

I wanted to make it look like a whirlpool of asparagus. The eye came out kind of irregular, but the outside got some spin...

Frittata with asparagus and young potatoes
by Gray Apron
time: 15 minutes

 ingredients 
1 lb (500 g) green, slim asparagus, hard ends broken off
1 scallion, chopped
2 medium young potatoes, cooked whole and diced
6 eggs
1/4 cup (about 10g/less than 1/2oz) finely grated Parmesan, loosely packed 
1/4 teaspoon salt
dash of fresh ground pepper and nutmeg
green onions, chopped
2 Tablespoons olive oil

 instructions 
Cook asparagus in boiling, salted (extra salt) water for two minutes. Strain it and cool it under cold running water (to stop further cooking). Set it aside.

In a large mixing bowl, lightly whisk eggs with Parmesan, salt, pepper and nutmeg. Add cooked asparagus and potatoes.

On a large pan (preferably non-stick), heat oil on medium/high. Add chopped scallion, sauté for 2 minutes. Pour eggs with vegetables on top. Slowly stir it with a wooden spatula for about 10 seconds (you can arrange the asparagus the way you want it at this time). Stop mixing, flatten frittata with the spatula and let it cook for about 4-5 minutes. Take a peek if the bottom is done (browned).

Cover frittata with a big enough plate. Holding the plate in one hand and your pan in the other, flip the pan upside down. Now your half-way done frittata is on the plate. Put the pan back on the heat, slide frittata from the plate onto the pan. Press it just a bit and cook 2-3 minutes (always a little less than the first side).

Serve it on a platter with chopped green onions. Good hot, warm or cold.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• Parmesan addition is flexible but kind of necessary; it makes eggs tastes much better and their texture less tight;
• I added a minimum...all I had at the moment; an Italian would easily add 1 cup;
• ah, and I heard on Italian TV that unless you make an oven frittata, you should not use any milk; milk puffs up the eggs.