1. adjust oven rack to upper-middle position andheat oven to 350 degrees.
2. heat oil in 10-inch non stick skillet over medium heat. Swirl skillet to distribute evenly over bottom and sides.Add shallots and garlic, saute until softened. Add parsley and aspargus; toss to coat with oil. Spread in single layer.
2. Meanwhile, stir Parmesan and goat cheese,salt, pepper and beaten eggs together.Gently pour into skillet,stir lightly with a fork until edges start to set. Once bottom is firm , use a thin spatula to lift frittata gently and allow liquid egg to run underneath. When egg on top is no longer runny, transfer pan to oven and bake until top is set and dry to touch. Watch closly!
cut into wedges-six or eight. Serve warm, room temperature, or chilled.