Asparagus Frittata

(4 servings)

  • 3/4 pound fresh asparagus spears or one 10-ounce package frozen cut asparagus
  • 6 large eggs
  • 3/4 cup low-fat cottage
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon salt
  • 1 dash pepper
  • nonstick spray coating
  • 1 cup sliced fresh mushrooms
  • 1 small tomato (cut into wedges) or 1/4 cup chopped tomato
Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Remove 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or cook frozen asparagus according to package directions; drain. Set aside.

Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt and pepper; set aside.

Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until 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 until mixtures bubbles slightly and begins to set around the edges.

Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Garnish each serving with tomato.

This frittata is best with fresh asparagus, but frozen asparagus will work.

Mr Breakfast would like to thank Konnie for this recipe.

Recipe number 1812. Submitted 8/8/2006.