Recipe for Asparagus Frittata

Ingredients

3/4 lb fresh asparagus spears *
3/4 cup lo-fat cottage cheese
1/8 teaspoon salt
1 cup sliced fresh mushrooms
6 single eggs
2 teaspoon prepared mustard
1/8 teaspoon 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.