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Frittata with Asparagus and Scallions

Frittata with Asparagus and Scallions Recipe

  • 1 pound fresh, thin asparagus spears
  • 4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices)
  • 1/2 pound scallions
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt or kosher salt, or more to taste
  • 8 large eggs
  • Freshly ground black pepper to taste
  • A sturdy 12-inch nonstick skillet with a cover
  • A heat-proof rubber spatula
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