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Ingredients:
3/4 lb fresh asparagus spears *
3/4 cup lo-fat cottage cheese
1/8 tsp salt
1 cup sliced fresh mushrooms
6 eggs
2 tsp prepared mustard
1/8 tsp pepper
1 sm tomato, cut in wedges
Instructions:
* 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.
Servings: 4
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
More information:
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Mexican Recipes
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Asparagus Frittata Recipe brought to you by Mexican Recipes To-Go
