Bring a large pot of salted water to a boil. Add the whole baby potatoes and cook until fork tender. Preheat the oven to 350 F.

Once potatoes are cooked, drain and pat dry with a paper towel or clean dish towel. Once cool enough to touch, slice the cooked potatoes into quarters.

Heat a large cast iron frying pan over medium-high heat and add the oil. When the oil is hot add the potatoes, season with salt and pepper, and cook 4-5 minutes until potatoes start to get crispy and golden brown.

While the potatoes are frying, whisk the eggs and cream together and stir in the cheese. Season with salt and pepper.

Arrange the potatoes evenly in the pan and pour the eggs into the pan with the potatoes. Top with asparagus, gently nestling the asparagus stems into the frittata.

Transfer the pan to the oven and bake for approximately 15-20 minutes until the eggs are just set in the middle. Cool slightly, garnish with herbs if desired, cut into slices and serve!