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Asparagus & Wild Mushroom Frittata

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8 extra-large eggs

Kosher salt and freshly ground black pepper

1/4 lb. fresh wild mushrooms (morels, c├Ępes, chanterelles, or oyster mushrooms)

3 Tbs. unsalted butter

1/3 lb. asparagus, trimmed, steamed and cut into 1-inch lengths

2 Tbs. freshly grated Parmigiano-Reggiano

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