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Mary Ann's Frittata




1 tablespoon extra virgin olive oil

1 onion thinly sliced

1/4 pound asparagus, slightly blanched.

Fine sea salt to taste

Grinding black pepper

6 eggs slightly beaten

2 teaspoons fresh herbs, oregano, parsley

Sprinkle of red pepper flakes

3 tablespoons dry white wine




In medium high heat, non-stick skillet, add olive oil and onionskl cook until wilted.

Beat eggs with herbs and wine, fold in asparagus, then add to skillet.

Allow eggs to set before flipping fritatta. 

Cut into wedges and serve on fresh Italian cibatta immediately.



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