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Dylan's Spring Greens Frittata

Nathan Congleton / TODAY

Chef notes

Eggs and cheese of any kind are usually a safe bet in our house, so I love a single-serve frittata that I cut up for the boys. It’s also easy to toss in a few veggies and, in the spring, asparagus and scallions are such a good combination in a frittata. You can easily change this up with whatever vegetables and cheese you prefer, but this is our go-to combination.

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