Crispy Prosciutto And Scallion Frittata

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3 tablespoons extra-virgin olive oil

6 scallions (white and light green parts), thinly sliced on the diagonal

4 ounces thinly sliced prosciutto, torn into 1-inch pieces

8 large eggs

3 tablespoons whole milk

1/2 cup (2 ounces) grated Parmesan

1/4 teaspoon black pepper

4 cups arugula (about 2 bunches)

1/4 teaspoon kosher salt

4 ounces goat cheese, crumbled

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