Cut off the woody ends of the asparagus spears, then cut asparagus into pieces about 1 1/2 inches long.
Heat olive oil in a heavy frying pan over medium-high heat, add asparagus and cook 3-4 minutes.
While asparagus cooks, dice the cherry tomatoes into halves (or fourths if they’re large) and dice the cheese into small pieces.
After asparagus has cooked for 3-4 minutes, add the cherry tomatoes and dill weed and cook for 1-2 minutes more.
Break eggs into a bowl and beat well.
When tomatoes have cooked for 2 minutes, pour eggs over, season with Spike seasoning and Vege-Sal or salt, and fresh ground black pepper.
Then sprinkle cheese over the top. (There will be some pieces of asparagus and tomatoes poking up at this point, but the frittata will puff up more as it cooks.)
Start to preheat the broiler.
Cover pan and cook on low heat about 8-10 minutes, or until eggs are set and the cheese is completely melted on the top.
Put frittata under the broiler for a few minutes, checking carefully to see when it’s starting to get brown.
When the top is browned to your liking, cut frittata into six wedges, garnish with sliced green onions, and serve hot.
