Start by preheating your oven. In the meantime, chop your vegetables. Cut the white asparagus spears into halves and dice 2 green onions. Halve the 10 tomatoes and the first step is done. Simple and fast.
Take a saute pan or a wok and pour some extra virgin olive oil in it. This will ensure that the veggies won't stick. Heat up the oil over medium heat. When the oil is hot enough add the tomatoes and green onion and saute them for approximately 2-3 minutes until they turn barely soft.
While the vegetables are cooking, whisk the quail eggs in a bowl, add 2 tablespoons of Greek yogurt, salt, and pepper. This is the base of your trout frittata. Season it as you like, really, you can play with flavors. Be creative when you cook. That's when the best results are obtained.
Cut or tear the trout fillets into smaller pieces and place them in a baking dish. Lay the asparagus on top of the fish and season with a little salt and pepper. Now, pour the egg mixture on top and bake for 30 minutes or until it is set. Just keep the heat low; you don't want to burn your lunch/dinner!
Use a toothpick to check if the frittata is set. Insert it right in the middle and if it comes out clean, you can take the dish out of the oven. If it's not clean, bake the frittata for another 5-10 minutes and check again. But make sure you don't bake it too long.
Remove from the oven and let it rest for a couple of minutes before serving. It also reheats nicely for leftovers. Enjoy! You can eat it as is or with a creamy risotto. It's up to you.