The eggs are extended with cottage cheese
for a slightly lower fat version of ordinary frittata.
Asparagus Frittata
- 3/4 pound fresh asparagus spears or
1 (10-ounce) package frozen cut asparagus
6 large eggs
3/4 cup low-fat cottage cheese
2 teaspoons yellow mustard
1/8 teaspoon salt
Dash pepper
Nonstick spray coating
1 cup sliced fresh mushrooms
1 small tomato, cut into wedges, or 1/4 cup chopped tomato
- Cook fresh asparagus spears in a small
amount of boiling water for 8 to 10 minutes or until crisp-tender;
drain. Reserve 3 spears for garnish; cut remaining asparagus
into 1-inch pieces. Or, cook frozen asparagus according to package
directions; drain. Set aside.
- Meanwhile, in a medium mixing bowl beat
eggs until 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 until
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 until mixture bubbles slightly and begins to set around the
edges.
- Bake frittata, uncovered, in a 400°F
(205°C) oven about 10 minutes or until set. Garnish each
serving with tomato.
Makes 4 servings.
Nutritional facts per serving: calories:
183, total fat: 10g, cholesterol: 416mg, sodium: 375mg, carbohydrate:
7g, protein: 18g
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
