Breakfast and Brunch Recipes

Asparagus Frittata

Asparagus Frittata

Yield: 4 servings


  • 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.


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


Photo credit: lankylefty / CC BY

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