Asparagus frittata

Asparagus frittata

Asparagus frittata

Asparagus frittata photo 1
Asparagus frittata photo 2
Asparagus frittata photo 3


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

How to make asparagus frittata:

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

Per Serving: 183 Calories, 10 g. Fat, 416 mg. Cholesterol and 375 mg. Sodium.

Recipe categories: Breakfast, Cheese, Omelets and frittatas.

Asparagus frittata
Average rating: 3.5 of 5, total votes: 6
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
sugar, eggs, milk, vanilla extract, salt, egg
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