Yet another frittata

My mom was kind enough to drive me all the way home rather than shoving me onto BART as she could've done. To thank her, I told her I'd make her some brunch. Well, what do you know, but I decided to do a frittata. Can't imagine why. I know we were calling those others quiches, but lets call a spade a spade. Without a crust, it's a frittata.
In any case, I have all my delicious South Beachy ingredients hanging out, hoping to be used before I leave for two weeks and they all spoil. Mom doesn't do mushrooms so those were out, but I had plenty of other produce hanging around. . . Perfect for a whatever frittata.

Whatever Frittata
1 tbsp olive oil
1/3 of a bunch of asparagus
1/2 medium Vidalia onion
two tomatoes
5 eggs
1/4 cup fat free milk
s&p
1 tsp sriracha
2 tbsp basil
1/4 cup shredded low fat cheese







I steamed the asparagus for a few minutes until it was just fork tender.
In the meantime, I pulled out my trusty cast iron skillet and sauteed the onions in the olive oil until soft and browned (though I think I should've gone all the way and caramelized them. I also think I'd use the whole onion next time as you couldn't actually taste onion in the finished dish).
Beat the eggs with the milk, and salt and pepper.
I cut one tomato into slices for the top of the fritatta and seeded & diced one for the filling. Once the asparagus was done, I cut it into bite sized pieces. I threw the tomatoes and asparagus in with the sauteeing onions to cook some of the liquid out, and added the Sriracha.
Then I poured the egg mixture over the veggies, gave it a quick stir to distribute everything and let it cook a bit on the stove top until the edges were beginning to set.
I popped it into a 350 oven and cooked it for 10-15 minutes, then pulled it out and sprinkled the top with cheese. Back in for 5 minutes to melt the cheese and finish cooking through.
I took it out and sprinkled the basil on top and let it sit for a few minutes to set up and cool down.
Then I cut it into quarters and we dove in, leaving a piece for each of us to have for breakfast tomorrow.

I'd like to tweak it a bit as there just wasn't enough depth of flavor for me. I mean, cooking it in butter would've been awesome, but I'm not cooking it in butter, so I have to come up with something else. I think upping the onions and making sure they're nice and darkly caramelized could help. Also, the addition of lean ham would've been a nice touch. I need to be sure to have some yummy Morningstar sausages on hand too as they would've been a fantastic complement.