Print Recipe

Asparagus Frittata

Asparagus Frittata


  • 3/4 pound fresh asparagus spears or 1 (10 ounce) package frozen cut asparagus
  • 6 eggs
  • 3/4 cup low-fat cottage cheese
  • 2 teaspoons prepared mustard
  • 1/8 teaspoon salt
  • Dash of pepper
  • 1 cup sliced fresh mushrooms
  • 1 small tomato, cut into wedges


  1. Cook asparagus according to package directions, if frozen. If fresh, cook in a small amount of boiling water for 8 to 10 minutes or until crisp-tender.
  2. Drain spears. Reserve 3 spears for garnish.
  3. Cut remaining asparagus into 1-inch pieces. Set aside.
  4. Beat eggs until foamy. Add cottage cheese, mustard, salt and pepper; beat and set aside.
  5. Spray a 10-inch ovenproof skillet with nonstick spray coating.
  6. Cook mushrooms over medium heat until tender, then stir in asparagus pieces.
  7. Pour egg mixture over mushrooms and asparagus (put 3 reserved spears on top). Cook mixture over low heat for about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
  8. Bake, uncovered, in a 400 degrees F oven for about 10 minutes or until set.
  9. Garnish each serving with tomato.

Yield: 4 servings

Nutrition Information Per Serving: 183 Calories, 10 g. Fat, 416 mg. Cholesterol and 375 mg. Sodium

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.