A 9-egg frittata made in a well seasonedcast-iron skillet. Sauté some onions, a little garlic and leeks, if you've got them, in evoo. Wipe out the skillet and add some oil to slick it. Beat eggs with s+p, chopped basil and/or parsley, mix in sautéed stuff. Pour into hot skillet, let set 2 minutes, run a spatula around he edges so raw egg can slip in around the frittata. Repeat twice more. Top with boiled or steamed asparagus, sprinkle with a little cheese and slide into a 400-degree oven to finish cooking, about 10 minutes. The frittata should be puffed all the way to the center and a skewer poked into the center should come out clean. Serve warm or at room temp. Not a recipe, but an idea you can riff in endlessly.