1. Preheat oven to 350° F.
2. Grease a 9" x 9" baking pan.
3. Heat 1 Tbsp olive oil in frying pan over medium/high heat. Add onion and cook 5–7 minutes until translucent.
4. Add bell pepper and chorizo sausage and continue to cook, stirring often, until pepper is softened and mixture begins to brown. Place sausage mixture in bottom of the baking dish.
5. Add asparagus to the hot frying pan and cook, turning often, until it begins to soften, 3–5 minutes.
6. Meanwhile, a bowl, whip eggs with milk, parsley and salt & pepper to taste.
7. Arrange asparagus on top of sausage mixture. Pour egg mixture over top. Place tomatoes on top of egg mixture and dot with goat cheese.
8. Bake in preheated oven for 35–45 minutes, until middle is set and no longer jiggles.
9. While frittata is baking, wash and spin dry salad greens. Mix cucumber, lemon juice, fresh herbs, 2 Tbsp olive oil, and salt & pepper to taste. Before serving, gently fold in salad greens.

Frittata keeps well in the fridge and leftovers are great for breakfast, warmed up or cold.