*  Exported from  MasterCook  *

                            Asparagus Frittata

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Asparagus*                       Eggs*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Fresh Asparagus spears
     3/4  cup           Lo-fat Cottage Cheese
     1/8  teaspoon      Salt
   1      cup           Sliced fresh mushrooms
   3                    Eggs
   2      teaspoons     Prepared Mustard
     1/8  teaspoon      Pepper
                        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.


                   - - - - - - - - - - - - - - - - - -