Growing up, my mom would often make a frittata with leftover asparagus. Always leftover asparagus and never other vegetables, but I don't know why.  It turns out, this is a common dish in Sicily, as explained to me by cookbook author and TV personality, Nick Stellino. 

From Nick: " Frocia" is a word from the Sicilian dialect which means frittata, more often referred to omelette with " Sparaceddi" a kind of baby asparagus I only saw in Sicily .

I now find myself making this dish with any leftover vegetables and find in addition to asparagus, broccoli, red peppers, zucchini all work well.  I always add a bit of pecorino cheese too.  Here's how I make it:

Ingredients

• 4 eggs
• Splash of milk
• Salt and Pepper
• 1 tablespoon butter or olive oil
• Leftover cooked asparagus spears, broccoli, roasted red peppers, thinly sliced zucchini or other vegetables you like
• Shaved or grated Pecorino Romano cheese
• Fresh basil, torn

Directions

Whisk the eggs, milk and salt and pepper in a large bowl.  Heat a large non stick saute pan over medium heat and add butter or oil.  Add egg mixture.  In a single layer, place the vegetables into the pan over the eggs.  Add the cheese.  Lift the sides of the eggs gently with a spatula and tilt the pan so the raw eggs pool until the crust that is forming and cook.  As a final step, you can stick the pan under the broiler to finish cooking the top if you don't want your eggs to be at all runny.  This is a personal preference.

Turn out froscia onto a large platter and sprinkle with the fresh basil. Serve with a salad or your favorite toast.