Asparagus Frittata

---------- Recipe via Meal-Master (tm) v8.02

Title: ASPARAGUS FRITTATA
Categories: Vegetables
Yield: 4 servings

3/4 lb Fresh Asparagus spears *
3/4 c Lo-fat Cottage Cheese
1/8 ts Salt
1 c Sliced fresh mushrooms
6 x Eggs
2 ts Prepared Mustard
1/8 ts Pepper
1 x Sm Tomato, cut in wedges

* 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. Reserve 3 spears for garnish; cut remaining
asparagus into 1" pieces. Or, cook frozen asparagus
according to package directions; drain. Set aside.
Meanwhile, in a medium mixing bowl beat eggs till
foamy. Beat in cottage cheese, mustard, salt, and
pepper; set aside.
Spray a 10" ovenproof skillet with Pam. Cook
mushrooms over medium heat till 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 till mixture bubbles slightly and
begins to set around edges.
Bake frittata, uncovered, in a 400 deg F oven about
10 minutes or till set. Garnish each serving with
tomato.

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