Asparagus Frittata - cooking recipe

Ingredients

3/4 lb. fresh asparagus spears or 1 (10 oz.) pkg. frozen cut asparagus
6 eggs
3/4 c. low-fat cottage cheese
2 tsp. prepared mustard
1/8 tsp. salt
dash of pepper
1 c. sliced fresh mushrooms
1 small tomato, cut into wedges

Preparation

Cook asparagus according to package directions, if frozen.
If fresh, cook in a small amount of boiling water for 8 to 10 minutes or until crisp-tender.
Drain spears.
Reserve 3 spears for garnish.
Cut remaining asparagus into 1-inch pieces.
Set aside. Beat eggs until foamy.
Add cottage cheese, mustard, salt and pepper; beat and set aside.
Spray a 10-inch ovenproof skillet with nonstick spray coating.
Cook mushrooms over medium heat until tender, then stir in asparagus pieces.
Pour egg mixture over mushrooms and asparagus (put 3 reserved spears on top).
Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
Bake, uncovered, in a 400\u00b0 oven about 10 minutes or until set.
Garnish each serving with tomato.
Serves 4.