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Asphodel Frittata
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Preparation:
Peel the stem of the asphodel and cut the shoot the long way.
Stir-fry it with a little olive oil until it wilts and pour beaten eggs, seasoned with salt and pepper and cheese, on top.
Wait until the frittata is set and browned on the bottom, turn it over, and brown it on the opposite side.
Squeeze a few drops of lemon juice on it if you like.
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