Before preparing the frittata, preheat your oven to 180C/365F.
Cut the asparagus by first removing the bottom ends and discarding them. The end part is tough and hard, so you don’t want to use it.
Chop the asparagus into small, bite-size chunks. When you get to the heads, be gentle with your knife because it is more delicate. Set the asparagus aside.
Place 4-5tbsp EVOO in a non-stick skillet and heat over medium-high heat.
Add the asparagus pieces and cook for around 10 minutes or until they become soft. Make sure to stir occasionally.
Meanwhile, start to make the frittata mix by breaking 6 eggs into a large bowl.
Season your eggs with a pinch of salt and a generous amount of pepper.
Whisk your egg mixture well.
Add the pecorino romano cheese, milk, and parsley. Continue to whisk the mixture well.
Once the asparagus has softened, use a spatula to help you carefully pour out the remaining EVOO leaving just a little bit in the non-stick pan.
Now place the cooked asparagus into the bowl with the egg mixture and whisk with a fork to combine.
Warm your pan to a medium-high heat and place the mixture back into it.
Wait for around 2 minutes until bubbles begin to form around the edges. Don’t touch the Frittata during this process, it will continue to bubble and almost appear alive!
Once the top and edges of the frittata begin to cook but still appear runny, transfer the non-stick pan into the oven for around 10 minutes.
Remove your Frittata from the oven once it has begun to rise and expand.
Immediately place the plate on top of the pan securely – facing down.
Carefully hold the handle of the pan with a folded towel/oven mitt. Place the plate on top of the pan and flip your Frittata onto the plate.
Place the Frittata back into the pan so that the side touching the plate is now touching the bottom of the pan.
Cook the bottom part over medium-high heat for 1-2 minutes.