Asparagus Frittata

Yield: 4 servings

Ingredients

• 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

Instructions

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.

Nutrition

Per serving: 183 Calories, 10 g Fat, 416 mg Cholesterol and 375 mg Sodium

Attribution

Photo credit: lankylefty / CC BY