---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ASPARAGUS FRITTATA
 Categories: Vegetables
      Yield: 4 servings
 
    3/4 lb Fresh Asparagus spears  *
    3/4 c  Lo-fat Cottage Cheese
    1/8 ts Salt
      1 c  Sliced fresh mushrooms
      6 x  Eggs
      2 ts Prepared Mustard
    1/8 ts Pepper
      1 x  Sm Tomato, cut in wedges
 
  *  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.
 
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