** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook fresh asparagus spears in a small amount of boiling water for 8-10 minutes or till crisp-tender; drain.
2. Reserve 3 spears for garnish; cut remaining asparagus into 1" pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
3. Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.
4. Spray a 10" ovenproof skillet with Pam. Cook mushrooms over medium heat till just tender.
5. Stir in asparagus pieces.
6. Pour egg mixture over mushrooms and asparagus (if using fresh asparagus, arrange the 3 reserved spears on top.)
7. Cook mixture over low heat about 5 minutes or till mixture bubbles slightly and begins to set around edges.
8. Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or till set. Garnish each serving with tomato.
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Dietary Notes:
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Mushroom, Cheese, Asparagus, Mustard allergies.
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