Asparagus Frittata


The eggs are extended with cottage cheese for a slightly lower fat version of ordinary frittata. Asparagus Frittata 3/4 pound fresh asparagus spears or 1 (10-ounce) package frozen cut asparagus 6 large eggs 3/4 cup low-fat cottage cheese 2 teaspoons yellow mustard 1/8 teaspoon salt Dash pepper Nonstick spray coating 1 cup sliced fresh mushrooms 1 small tomato, cut into wedges, or 1/4 cup chopped tomato


Cook Fresh Asparagus Spears In A Small Amount Of Boiling Water For 8 To 10 Minutes Or Until Crisp-tender; Drain. Reserve 3 Spears For Garnish; Cut Remaining Asparagus Into 1-inch Pieces. Or, Cook Frozen Asparagus According To Package

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