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Omelet With Asparagus, Greens, And Pecorino

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Ingredients

1/2 bunch asparagus, trimmed and cut into 1-inch pieces

1 tablespoon extra-virgin olive oil

8 large eggs

1/4 teaspoon coarse salt

Ground black pepper

2 tablespoon grated Pecorino romano

3/4 cup baby arugula

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