Asparagus Frittata

60 minutes Prep: 15 minutes Cook: 45 minutes

168 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3/4	pound	asparagus	fresh
3/4	cup	cottage cheese (low-fat 1%)
1/8	teaspoon	salt
1	cup	mushrooms	sliced fresh
6	large	eggs
2	teaspoons	prepared mustard
1/8	teaspoon	black pepper
1	small	tomato	cut in wedges

Directions

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.

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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Nutrition Facts

Serving Size 246g

Amount per Serving

Calories 168 44% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 319mg	106%
Sodium 217mg	9%
Total Carbohydrate 7.0g	2%
Dietary Fiber 2.0g	9%
Sugars 4.0g
Protein 17.0g	35%

Vitamin A	24%		Vitamin C	13%
Calcium	9%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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