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Ingredients Jump to Instructions ↓

  1. 3/4 lb Fresh Asparagus spears

  2. 3/4 c Lo-fat Cottage Cheese

  3. 1/8 ts Salt

  4. 1 c Sliced fresh mushrooms

  5. 6 x Eggs

  6. 2 ts Prepared Mustard

  7. 1/8 ts Pepper

  8. Sm Tomato, cut in wedges

Instructions Jump to Ingredients ↑

  1. * 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.

  2. Reserve 3 spears for garnish; cut remaining asparagus into 1" pieces.

  3. Or, cook frozen asparagus according to package directions; drain.

  4. Set aside.

  5. Meanwhile, in a medium mixing bowl beat eggs till foamy.

  6. Beat in cottage cheese, mustard, salt, and pepper; set aside.

  7. Spray a 10" ovenproof skillet with Pam.

  8. Cook mushrooms over medium heat till just tender.

  9. Stir in asparagus pieces.

  10. Pour egg mixture over mushrooms and asparagus (if using fresh asparagus, arrange the 3 reserved spears on top.

  11. ) Cook mixture over low heat about 5 minutes or till mixture bubbles slightly and begins to set around edges.

  12. Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or till set.

  13. Garnish each serving with tomato.

  14. ** 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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