Directions:
- Cook fresh asparagus spears in a small amount of boiling water for 10 minutes then drain.
- Reserve 3 spears for garnish and cut remaining asparagus into 1 pieces.
- Meanwhile in a medium mixing bowl beat eggs until foamy.
- Beat in cottage cheese, mustard, salt and pepper then set aside.
- Spray a 10-inch ovenproof skillet with cooking spray.
- Cook mushrooms over medium heat until just tender then stir in asparagus pieces.
- Pour egg mixture over mushrooms and asparagus then cook over low heat for 5 minutes.
- Bake frittata uncovered at 400 for 10 minutes. Garnish with tomato wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.04 Kcal (892 kJ) | ||
| Calories from fat | 99.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 17% | |
|---|---|---|---|
| Cholesterol | 336.29mg | 112% | |
| Sodium | 459.63mg | 19% | |
| Potassium | 557.09mg | 12% | |
| Total Carbs | 9.13g | 3% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 20.63g | 41% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 4.3mg | 24% | |
| Calcium | 126.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 68.45 Kcal (287 kJ) | ||
| Calories from fat | 31.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 17% | |
|---|---|---|---|
| Cholesterol | 108.05mg | 112% | |
| Sodium | 147.68mg | 19% | |
| Potassium | 178.99mg | 12% | |
| Total Carbs | 2.93g | 3% | |
| Sugars | 1.69g | 21% | |
| Dietary Fiber | 0.94g | 12% | |
| Protein | 6.63g | 41% | |
| Vitamin C | 3.7mg | 19% | |
| Iron | 1.4mg | 24% | |
| Calcium | 40.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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