ASPARAGUS FRITTATA

07.09.2008 | Author: Cook | Posted in Asparagus
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ASPARAGUS FRITTATA


Servings: 4
Ingredients: 

  • 3/4 lb Fresh Asparagus spears  *
    • 

  • 3/4 c  Lo-fat Cottage Cheese
    • 

  • 1/8 ts Salt
    • 

  • 1 c  Sliced fresh mushrooms
    • 

  • 6 x  Eggs
    • 

  • 2 ts Prepared Mustard
    • 

  • 1/8 ts Pepper
    • 

  • 1 x  Sm Tomato, cut in wedges
    •

* or one 10-oz pkg frozen cut asparagus
Cook fresh asparagus spears in a small amount of boiling water for
8-10 minutes or till crisp-tender; drain. Reserve 3 spears for
garnish; cut remaining asparagus into 1′ pieces. Or, cook frozen
asparagus according to package directions; drain. Set aside.
Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in
cottage cheese, mustard, salt, and pepper; set aside.
Spray a 10′ ovenproof skillet with Pam. Cook mushrooms over medium
heat till just tender. Stir in asparagus pieces. Pour egg mixture over
mushrooms and asparagus (if using fresh asparagus, arrange the 3
reserved spears on top.)
Cook mixture over low heat about 5 minutes or till mixture bubbles
slightly and begins to set around edges.
Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or
till set. Garnish each serving with tomato.

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