Blanch the asparagus tips and pieces in blowing salted water for 2 minutes, so they turn bright green, then drain and rinse under cold water; set aside.

In an 8-inch non-stick frying pan, heat 1 tbsp. of the olive oil. Add the spinach and cook for 2 minutes, or until wilted. Remove from heat; set aside
In an 8-inch skillet, heat the olive oil over medium heat. Add the green onion, reduce the heat to medium-low, and cook 4 to 5 minutes, without browning, stirring, until soft. Add the potatoes and cook, without browning, for about 15 minutes, stirring, until the tender. Transfer to a bowl.

In another bowl, beat the eggs, parsley, dill, and salt. Stir in the asparagus, potatoes, and spinach and prosciutto—Preheat the broiler.

Heat the remaining olive oil in the same skillet over medium heat. Add the egg and vegetable batter. Cook the frittata for about 7 to 8 minutes until the edges and bottom of the egg batter start to set - the middle will still be fairly runny.
Place the frittata under the broiler and broil until the egg batter is finished setting about 4 minutes.

Remove from the oven and transfer to a plate. Sprinkle with the parmesan cheese. Let it cool slightly and slice into wedges. The frittata can be served warm or at room temperature.