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3/4 lb fresh asparagus spears, or 1 10-oz pkg frozen
asparagus
6 eggs
3/4 cup low-fat cottage cheese
2 tsp prepared mustard
1/8 tsp salt
1/8 tsp pepper
1 cup sliced fresh mushrooms
1 small tomato, cut in wedges
1. Cook fresh asparagus spears in a small amount of boiling water for 8-10 minutes or until crisp-tender; drain.
2. Reserve 3 spears for garnish; cut remaining asparagus into 1" pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
3. Meanwhile, in a medium mixing bowl, beat eggs until foamy.
4. Beat in cottage cheese, mustard, salt, and pepper; set aside.
5. Spray a 10" ovenproof skillet with Pam.
6. Cook mushrooms over medium heat until just tender.
7. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus (If using fresh asparagus, arrange the 3 reserved spears on top.)
8. Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around edges.
9. Bake frittata, uncovered, at 400 degrees about 10 minutes or until set.
10. 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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