Preheat oven to 350 degrees F.

Place eggs and coconut milk in a large whisk and whisk to fully combine. Option to use a blender or immersion blender, if you prefer.

Cut half of the prosciutto into small pieces and add to a cast iron skillet. Bring to a medium-high heat and let fat render, stirring fairly consistently.

Add ghee and garlic, let cook on medium heat until it becomes fragrant, about 1 minute.

Take half to the asparagus stalks and cut into 1 inch pieces.

Add green onions, tomatoes, mushrooms, and the cut up asparagus to the hot pan.

Cook for approximately 3 minutes on medium heat, adding additional ghee if the pan becomes too dry.

Pour egg mixture on top. Using a stiff spatula, scrape under the eggs quickly (just one time) to help ensure they don't burn. Place the other 6 stalks of asparagus across the top of the eggs.

Turn heat down to medium-low and continue cooking for approximately 5-8 minutes. Then move to the preheated oven for approximately 5-7 minutes on the middle rack.

Check the frittata, it should look like it is just barely cooked all the way. If it is still runny in the middle, put it back in at 2-3 minute increments.

Remove to cool and top with the rest of the prosciutto.