Asparagus Frittata
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
asparagus
fresh |
|
| ¾ | cup |
cottage cheese (low-fat 1%)
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
mushrooms
sliced fresh |
|
| 6 | large |
eggs
|
|
| 2 | teaspoons |
prepared mustard
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | small |
tomatoes
cut in wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
asparagus
fresh |
|
| 177 | ml |
cottage cheese (low-fat 1%)
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
mushrooms
sliced fresh |
|
| 6 | large |
eggs
|
|
| 1E+1 | ml |
prepared mustard
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | small |
tomatoes
cut in wedges |
|
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.
