Asparagus And Prosciutto Pasta Frittata

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3/4 teaspoon kosher salt, divided

8 ounces fresh asparagus, trimmed and cut in 1/2-inch pieces, tips reserved

2 green onions, trimmed, cut in 1/8-inch pieces

4 ounces prosciutto, thinly sliced, cut in 1/4-inch slivers

8 ounces capellini, or other very thin pasta, cooked according to package instructions, drained and cooled

18 large eggs, beaten

8 ounces lowfat mozzarella, cut in 1/4-inch dice

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon *Tabasco®

1 can (14 ounce) diced tomatoes, drained

1/4 cup finely chopped sun-dried tomatoes

1/2 cup grated Parmesan cheese

*Tabasco® is a registered trademark owned by the McIlhenny Co

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