Clean the asparagus, remove the white, tough ends of the stalks, and wash them well. Boil them in salted water. Drain, let cool, and cut into small pieces.

Cook the spaghetti in plenty of salted water and drain when al dente.

Cut the pork jerky into small cubes.

Beat the eggs in a bowl, then add the asparagus, spaghetti, and pork jerky. Add the grated Parmesan, a grind of pepper, and adjust the salt to taste.

Heat a 10- to 11-inch (26–28 cm) nonstick skillet over medium heat with a drizzle of olive oil. Pour in the frittata mixture and cook slowly on both sides, turning it halfway through with the help of a lid or plate.