Asparagus Frittata

1 tsp butter
2 C grated white cheddar
1 small bunch chives, coarsely chopped
salt
20 asparagus spears, trimmed
12 eggs, lightly beaten
2 small yellow onions, chopped
2 small carrots, peeled, trimmed and finely grated
1 C self-rising flour
1 C milk
1/4 tsp freshly ground black pepper

Preheat oven to 375. Grease a 12-cup bundt pan with butter; set aside. Mix 1/2 cup of cheese and 1 tsp of chives in small bowl; set aside. Bring a large pot of salted water to a boil over high heat and cook asparagus until tender, 3-4 minutes. Drain; cool under cold running water, then pat dry. Cut asparagus into 1/4" thick pieces and transfer to a large bowl. Add eggs, onions, carrots, flour, milk, 1 teaspoon salt, and pepper and mix well. Pour batter into prepared pan and bake until firm, about 45 minutes. Allow frittata to cool in pan on wire rack. Preheat broiler. Invert frittata onto sheet pan, sprinkle top with cheese and chives, and broil until cheese just melts, 1-2 minutes. Transfer to a serving plate.