Frittata With Asparagus, Spring Greens And Fontina

By Food52
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2 tablespoons olive oil

1 medium onion, chopped

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

6 cups spring greens (arugula, mustard, etc.), roughly chopped

10 large eggs

2 teaspoons chopped fresh marjoram

salt and freshly ground pepper

4 ounces Fontina, cut into small cubes

2 tablespoons chopped chives

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