Asparagus Frittata Recipe

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Asparagus Frittata 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

A Recipe for
Asparagus Frittata

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Asparagus Frittata Recipe
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
Andre Simon (1877-1970)

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Asparagus Frittata

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

Asparagus Frittata Directions

* 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.

Serves: 4

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Asparagus Frittata Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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