This frittata deserves a post of its own. I had some fried paneer left over from the saag paneer I made a couple of months ago and it was getting close to the time that I needed to use it or lose it (a common theme for me, as I am sure it is for you). I had a small potato and a last little bit of asparagus as well, so I decided to throw it all into a frittata.
I followed my usual method, cooking the garlic, onion and potato in olive oil until the potato was done, then adding the asparagus and cooking it for a few minutes while I prepared the eggs. I added the paneer to the egg mixture, as it did not need to cook any more. I used a subtle hand with the spices so it did not overpower the eggs, and I also used a light hand with the Parmagiana so as to give just the slightest bit of crisp on top.
The result was outstanding, and a combination that I would definitely use again.