n 1. In a medium ovenproof nonstick or stainless steel skillet heat the olive oil over a medium heat. Add the onion and garlic and cook till onions becomes translucent.nn 2. Add the chopped asparagus and red bell peppers. Cook till the asparagus is well cooked.nn 3. While the asparagus is cooking, beat the eggs in a bowl , add milk, salt to taste, black pepper powder and beat well. Keep a side.nn 4. When the asparagus is cooked ,Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, sprinkle cheese on the top. You can use more cheese if you like.nn 5. Preheat the oven.  Place the skillet under the broiler until the mixture is set and cheese is melted and browned, about 3 to 4 minutes. If not using oven flip the frittata carefully and cook for 4 - 5 mins.nn 6. Cut the frittata into 4 - 8 wedges and serve hot.nn Note: Quantity of vegetables can be adjusted according to tatse.n