Asparagus Frittata

Directions

Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1” pieces.

Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside. Spray a 10” ovenproof skillet with Pam. Cook mushrooms over medium heat until 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 until mixture bubbles slightly and begins to set around edges.

Bake frittata, uncovered, in a 400℉ oven about 10 minutes or until set. Garnish each serving with tomato.