8 large eggs
1/4 cup grated Parmigiano Reggiano (about 1/2 ounces)
3 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1/8 teaspoon cayenne
2 to 3 tablespoons extra-virgin olive oil
1 medium red potato (about 1/2 pound) scrubbed and cut into 1/2-inch dice (about 1-1/2 cups)
1 medium yellow onion, thinly sliced
1/2 pound medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 cloves garlic, minced
6 ounces shredded sharp Cheddar (about 1-3/4 lightly packed cups)