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Valerie’s Brunch Frittata

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  • 1 tablespoon extra-virgin olive oil
  • 1 cup cut-up cooked asparagus (in 1- to 2-inch pieces)
  • 1 cup cherry tomatoes
  • 8 large eggs, beaten with kosher salt and freshly ground black pepper
  • 2 ounces goat cheese, crumbled
  • 2 tablespoons mix of chopped fresh chives and dill

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