Asparagus frittata
Asparagus frittata
Ingredients/Components
- 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.
Rating:
Related ingredients:
sugar, eggs, milk, vanilla extract, salt, egg
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