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Omelet with Asparagus, Greens, and Pecorino

Recipe photo courtesy of Hans Gissinger

Fold the greens right inside this fluffy meal. The tangy, salty flavors of Pecorino are well suited to both the peppery arugula and the mild egg.

Source: Whole Living, May 2012
Servings

Ingredients

Directions

Cook's Notes

Slice this omelet into wedges to more easily feed a crowd.

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