Frittata with Spring Vegetables

Name: Frittata with Spring Vegetables
Ingredients: 8 whole eggs; 2 tablespoons heavy cream; 2 dashes hot sauce, such as Tabasco; Splash Worcestershire sauce; Kosher salt and freshly ground white pepper; 2 tablespoons extra-virgin olive oil; 16 stalks pencil asparagus, stems trimmed off; 4 ounces Brie or taleggio cheese, larger parts of rind removed, cut into slices; 4 ounces goat cheese, cut into rounds or crumbled into small pieces; 2 cups arugula, stemmed, washed and dried; 1/4 cup grated Parmesan; 2 scallions, sliced into thin rounds (white and green parts); 1 cup cherry tomatoes, washed, dried and halved; 1/2 lemon, juiced; Simple green salad, for serving