asparagus and sun dried tomato frittata

Name: asparagus and sun-dried tomato frittata
Ingredients: 1/4 pound asparagus, trimmed and cut into one inch pieces; 1 cup water; 1 teaspoon salt; 1 teaspoon olive oil; 4 arge crimini or white button mushrooms, sliced; 1 heaping tablespoon sun-dried tomatoes in oil, drained and sliced; 1/4 cup crumbled goat cheese or feta; 4 eggs, lightly beaten; 1/2 teaspoon salt; 1/4 teaspoon pepper; thinly sliced red onion, for garnish (optional)