Drizzle olive oil over asparagus on a baking sheet. Lightly sprinkle with salt and pepper. Roast for 8-10 minutes. Set aside.
Beat together eggs in a bowl (Do Not Over Beat) Lightly season with salt and pepper. Stir in Muenster cheese and Sharp cheddar cheese. Set aside.
Heat 2 Tablespoons of olive oil on medium heat in a non-stick skillet add 5 salmon slices. Cook until slightly crispy on both sides. Remove from the skillet drain excess oil on a paper towel. Clean skillet.
Add 3 tablespoons of olive oil to skillet. Heat until warm.
Add onions and garlic cook until soft and golden brown.
Add diced potato to skillet lightly season with salt and pepper. Cook for a few minutes. Then add asparagus cook until hot.
Add egg mixture to skillet spread evenly, then crumble salmon on top with cheese. Cook 3-5 minutes until edges are set.
Transfer skillet to oven. Bake at 400 degrees F for 12-15 minutes until the center is set.
Garnish with fresh cilantro, slice, and serve.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/asparagus-frittata-with-wild-smoked-salmon/