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  Asparagus Frittata
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 236
Ingredients:
3/4 lb Fresh Asparagus spears *
3/4 cup Lo-fat Cottage Cheese
1/8 tsp Salt
1 cup Sliced fresh mushrooms
6 each Eggs
2 tsp Prepared Mustard
1/8 tsp Pepper
Sm Tomato, cut in wedges
Instructions:
* 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.
*************************************************************** Per
serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat,
416 mg cholesterol, 375 mg sodium, 463 mg potassium.
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