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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This is very tasty, very easy, very impressive and always a big hit when I make them. Enjoy Ingredients:
3/4 pound fresh asparagus spears |
3/4 cup cottage cheese |
1/8 teaspoon salt |
1 cup sliced fresh mushrooms |
6 eggs |
2 teaspoons prepared mustard |
1/8 teaspoon pepper |
1 small tomato cut in wedges |
Directions:
1. Cook fresh asparagus spears in a small amount of boiling water for 10 minutes then drain.
2. Reserve 3 spears for garnish and cut remaining asparagus into 1 pieces.
3. Meanwhile in a medium mixing bowl beat eggs until foamy.
4. Beat in cottage cheese, mustard, salt and pepper then set aside.
5. Spray a 10-inch ovenproof skillet with cooking spray.
6. Cook mushrooms over medium heat until just tender then stir in asparagus pieces.
7. Pour egg mixture over mushrooms and asparagus then cook over low heat for 5 minutes.
8. Bake frittata uncovered at 400 for 10 minutes. Garnish with tomato wedges.
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