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Asparagus and Potato Frittata

Source

Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Ingredients

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2 pounds fresh asparagus cleaned and ends trimmed
3 pounds yellow-flesh potatoes boiled and cut into bite-size pieces
1 cup chopped onion (about 1 medium)
18 eggs
1 12 cups heavy cream
1 12 tsp salt
34 tsp black pepper
3 one-gallon freezer bags labeled

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