Recipe Detail
Asparagus Frittata
Description: 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. 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, 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 F oven about 10 minutes or till set. Garnish each serving with tomato. Prep Time = 20 min. Cook Time = 25 min. Served with a side dish: Rice
Makes 1 Serving(s)AmountUnitCaloriesFatCarbsProteinGrainsVegFruitsDairyProteinOilsBrain
Asparagus, raw3spear, medium (
Cheese, cottage, lowfat, 2% milkfat1/8cup (not packed24.30.713.30000.1002
Salt, table1dash00000000000
Mushrooms, raw1/4cup, pieces or
Egg, whole, raw, fresh1 1/2medium94.
Mustard, prepared, yellow1/2tsp or 1 packet1.
Spices, pepper, black1dash0.300.100000000
Tomatoes, red, ripe, raw, year round average1/4medium whole (
Total for entire recipe (Micro Nutrients for entire recipe)