Asparagus Frittata

1. 1

   Cook asparagus according to package directions, if frozen.

2. 2

   If fresh, cook in a small amount of boiling water for 8 to 10 minutes or until crisp-tender.

3. 3

   Drain spears.

4. 4

   Reserve 3 spears for garnish.

5. 5

   Cut remaining asparagus into 1-inch pieces.

6. 6

   Set aside. Beat eggs until foamy.

7. 7

   Add cottage cheese, mustard, salt and pepper; beat and set aside.

8. 8

   Spray a 10-inch ovenproof skillet with nonstick spray coating.

9. 9

   Cook mushrooms over medium heat until tender, then stir in asparagus pieces.

10. 10

    Pour egg mixture over mushrooms and asparagus (put 3 reserved spears on top).

11. 11

    Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.

12. 12

    Bake, uncovered, in a 400u00b0 oven about 10 minutes or until set.

13. 13

    Garnish each serving with tomato.

* Per serving · 4 servings · Values may vary.

No additional tips available.