|Asparagus spears/One 10 ounce package frozen cut asparagus||3⁄4 Pound|
|Low fat cottage cheese||3⁄4 Cup (12 tbs)|
|Prepared mustard||2 Teaspoon|
|Nonstick spray coating||2 Tablespoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Tomato||1 Small, cut into wedges|
Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or till crisp tender; drain.
Reserve 3 spears for garnish; cut remaining asparagus into 1 inch pieces.
Or, cook frozen asparagus according to package directions; drain.
Meanwhile, in a medium mixing bowl beat eggs till foamy.
Beat in cottage cheese, mustard, salt, and pepper; set aside.
Spray a 10 inch ovenproof skillet with nonstick spray coating.
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 the edges.
Bake frittata, uncovered, in a 400° oven about 10 minutes or till set.
Garnish each serving with tomato.
Serving size: Complete recipe
Calories 884 Calories from Fat 522
% Daily Value*
Total Fat 58 g89.5%
Saturated Fat 14.5 g72.4%
Trans Fat 0 g
Cholesterol 1285.8 mg428.6%
Sodium 1936 mg80.7%
Total Carbohydrates 25 g8.4%
Dietary Fiber 3 g12.1%
Sugars 14.2 g
Protein 62 g124.6%
Vitamin A 79% Vitamin C 30.2%
Calcium 42.4% Iron 51.9%
*Based on a 2000 Calorie diet