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Ingredients
  • 2 tablespoons unsalted butter
  • ½ cup sliced  shallots
  • 1 pound thin spear  asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 6 large eggs
  • ¾ cup ricotta cheese (can sub cottage cheese)
  • ½ teaspoon salt
  • 1 tablespoon minced fresh  chives
  • ¼ teaspoon dried tarragon
  • 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)
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