Saute the onions, carrots and garlic in olive oil until slightly softened.
Add the peppers and asparagus. Saute mixture until soft. Add to the egg and cheese mixture.
In a separate pan, saute the mushrooms in butter until lightly softened. Add to the egg mixture.
Bake in a 9x13 pan at 325 for about 45 minutes, or until a toothpick inserted in
the center comes out clean.
Feel free to substitute other cheeses and different vegetables to the mix. Some favorites
are zucchini, spinach, kale, and even broccoli. The key is to slice everything fine, so that no particular taste is overwhelming.
The frittata is best served with a fresh garden salsa.