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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: * 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.
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