Asparagus Frittata

Beware this is super amazing. We reheated it for breakfast at work and Joshua sent me a message soley to tell me how yummy this was. It's not just eggs, not like a quiche, but somehow crazy tasty. Man we love the cast iron pan. Maybe I should name it :)

from this book

10-12 stalks of asparagus
10 large eggs
2 shallots; sliced
small handful chives; chopped
1/4 cup soft goat cheese
2 tbs olive oil

1     bring a pot of salted water to a boil, place the asparagus in, to blanch it, for 60 seconds,
       strain and run cold water over them to stop cooking
       blanching them brings out a great green color, livens em up
2     place oil in cast iron skillet over medium heat to get warm and preheat oven to
      425 degrees F
3     cut the head of the asparagus spears off and set aside, cut the reaming stalk pieces
       into 2-3" pieces
4     scramble the eggs in a bowl, add scant 1 tsp salt and 1/2 tsp pepper, stir in asparagus
      stalk pieces (preserve heads)and  shallots
5     pour egg mixture into hot pan, as the edges cook move them into the middle and push the
       uncooked egg to the outside
6     cook until the middle begins to set, 2-3 mintues
7     sprinkle asparagus heads and goat cheese onto top of frittata
8     place in oven for 8-10 minutes, until eggs are totally set
9     remove and top with chives