Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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