1) Snip chives with kitchen shears. Heat oil in large skillet over medium-high heat until hot. Add asparagus, potatoes and garlic; cook ans stir 4 minutes. Reduce heat to low. Sprinkle chives, 1/2 cup of the cheese, salt and black pepper over potato mixture. Por egg beaters over potato mixture. Cover; cook 14-15 minutes or until egg beaters are set in center. Remove from heat.
2) Meanwhile, slice tomatoes. Arrange tomato slices in an overlapping circular pattern over top of frittata. Sprinkle with remaining cheese. Cover, let stand until cheese is melted. Garnish with additional snipped chives, if desired.