Frittata With Asparagus, Goat Cheese, And Herbs

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1/2 bunch asparagus (8 oz), trimmed, spears cut into 2-inch pieces, remaining stalks cut into 1/2-inch pieces

Coarse salt and freshly ground black pepper

12 large eggs

4 scallions, thinly sliced

2 tablespoons minced chives

2 tablespoons extra-virgin olive oil

4 tablespoons (2 oz) goat cheese

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