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Ingredients
- 1 x Sm Tomato, cut in wedges
- 1/8 ts Pepper
- 2 ts Prepared Mustard
- 6 x Eggs
- 1 c Sliced fresh mushrooms
- 1/8 ts Salt
- 3/4 c Lo-fat Cottage Cheese
- 3/4 lb Fresh Asparagus spears *
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Directions
Menge: 4 Portionen
* 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.
Weitere Informationen zur Kategorie Asparagus.
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