Asparagus and Mushroom Fritatta

1 pound asparagus 1 container Baby Bella mushrooms 1/2 of a large red (purple) onion 6 eggs 1 T olive oil 1 T butter kosher salt and freshly ground pepper 3 - 4 Tablespoons freshly grated parmesan cheeseWash asparagus and cut into 1" pieces, discarding woody ends. Use a moist paper towel to wipe the dirt off the mushrooms. Cut the ends off of stems and discard. Slice mushrooms about 3/8" think. Peel and coarsely chop onion. Toss together.Break eggs into small bowl and whisk well.In a 10" skillet over high heat, melt butter and olive oil and heat 'til a mushroom dropped in the pan sizzles. Add a couple of large handfuls of veggies, but not so many as to crowd them. Let cook until brown and then toss to turn, repeating a few times until all veggies are well browned. Sprinkle with salt and pepper. Pour eggs over all and leave on burner for about 30 seconds, until eggs begin to set. Using a large spatula, gently lift eggs and swirl pan around so uncooked portion of eggs runs underneath. Repeat until eggs are almost done, then top with parmesan cheese and place under a hot broiler for 1 - 2 minutes just to finish them off.Remove from oven and using your spatula, divide into three or four portions and put on plates. Garnish with fresh tomatoes.Serve with some kind of breakfast bread and a side of bacon. Yummy!!!Put the rest of your veggies in a ziplock baggie in the fridge and save them for tomorrow's fritatta or just saute' them up to have as a side dish with supper.