Roasted asparagus frittata and that car-shaped bread

There was some roasted asparagus hiding in the fridge this morning (ahem, afternoon) and I'd almost forgotten about it. Initially, I wanted to make a quiche, but had also almost forgotten about the bread I made, and needed to use it up (quiche and bread for breakfast? too much for me). To the frittata I added 1 shallot, 4-5 chopped up roasted asparagus spears (roasted for 10 minutes with salt, pepper, oil at 450), cheddar, and grated parmesan. Mix ingredients with 3-4 eggs, salt and pepper. Pour into skillet and let it cook until the edges start to cook and the middle starts to simmer a bit. Then place in 350 degree oven until the eggs are puffy and starting to brown around the edges.