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ASPARAGUS FRITTATA

Category:    Low-cal, Vegetables
Yield:4 servings
 
    3/4 lb Fresh Asparagus spears  *           6 x  Eggs
    3/4 c  Lo-fat Cottage Cheese               2 ts Prepared Mustard
    1/8 ts Salt                              1/8 ts Pepper
      1 c  Sliced fresh mushrooms                   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.
  *************************************************************** Per
  serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416 mg
  cholesterol, 375 mg sodium, 463 mg potassium.
 

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