Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Fresh Asparagus spears * 6 x Eggs
3/4 c Lo-fat Cottage Cheese 2 ts Prepared Mustard
1/8 ts Salt 1/8 ts Pepper
1 c Sliced fresh mushrooms 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.
*************************************************************** Per
serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416 mg
cholesterol, 375 mg sodium, 463 mg potassium.

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