Asparagus Frittata

• 3/4 lb. fresh asparagus spears or 1 (10 oz.) pkg. frozen cut asparagus
• 6 eggs
• 3/4 c. low-fat cottage cheese
• 2 tsp. prepared mustard
• 1/8 tsp. salt
• dash of pepper
• 1 c. sliced fresh mushrooms
• 1 small tomato, cut into wedges

1. Cook asparagus according to package directions, if frozen.
2. If fresh, cook in a small amount of boiling water for 8 to 10 minutes or until crisp-tender.
3. Drain spears.
4. Reserve 3 spears for garnish.
5. Cut remaining asparagus into 1-inch pieces.
6. Set aside. Beat eggs until foamy.
7. Add cottage cheese, mustard, salt and pepper; beat and set aside.
8. Spray a 10-inch ovenproof skillet with nonstick spray coating.
9. Cook mushrooms over medium heat until tender, then stir in asparagus pieces.
10. Pour egg mixture over mushrooms and asparagus (put 3 reserved spears on top).
11. Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
12. Bake, uncovered, in a 400u0b0 oven about 10 minutes or until set.
13. Garnish each serving with tomato.
14. Serves 4.

fresh asparagus, eggs, lowfat cottage cheese, mustard, salt, pepper, mushrooms, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361 (may not work)