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Ingredients
  • ½ lb asparagus, tough ends trimmed off
  • ½ cup shallots, chopped
  • 2 tsp butter
  • 3 large eggs
  • 5 large egg whites
  • 1 tbsp 1% milk
  • 2 tbsp fresh grated Pecorino Romano
  • 3 oz reduced fat Swiss cheese, I used Sargento
  • salt and fresh pepper to taste
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