Preheat the oven to 375 degrees F. Separate the eggs. Place the egg whites in a bowl of your electric mixture. Place the egg yolks in a large mixing bowl.

To the egg yolks, add a big pinch of salt and pepper, the onions, garlic, fresh herbs and cheddar cheese. Whisk until combined.

Beat the egg whites until medium peaks form.

Fold the egg whites into the egg yolk mixture. Do not whisk the mixture - fold it until completely combined and fluffy.

Heat the butter in a 10-inch skillet over medium-low heat. As soon as the butter starts to get brown bits on the bottom, pour in the frittata mixture. Use a spatula to smooth out the top. Place the asparagus spears on top. Cook for about 5 minutes, then turn off the heat. I sprinkle the top with one more pinch of salt and pepper just so the asparagus spears get some flavor too.

Stick the pan in the oven. Bake the frittata for 15 to 18 minutes, until golden brown and puffed. Make sure the center is cooked through.

Stir together the ricotta cheese, lemon zest and a few cracks of black pepper. Stir in a pinch of salt.

Let the frittata cool slightly. Top with micro greens or asparagus. Serve with the ricotta cheese. Enjoy!