Asparagus Frittata

Title:
Asparagus Frittata

Yield:
4 Servings

Categories:
Low-cal,
Vegetables




Ingredients:





   3/4 lb Fresh Asparagus spears  *


   3/4 c  Lo-fat Cottage Cheese


   1/8 ts Salt


     1 c  Sliced fresh mushrooms


     6 x  Eggs


     2 ts Prepared Mustard


   1/8 ts 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.


 ***************************************************************


 Per serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416


 mg cholesterol, 375 mg sodium, 463 mg potassium.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip


 


 Culled from the Better Homes & Gardens "Diet Recipe Card Library".