Asparagus, Peas, and Smoked Gouda Frittata

diced asparagus, about 1-inch long segments (I used fresh; frozen may be substituted)

peas (I used frozen and did not thaw before baking)

large eggs, lightly whisked

salt and pepper,

about 1 cup shredded smoked gouda, loosely packed (substitute with mozzarella, fontina, brie, Havarti, or an easy-melting cheese)