Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Remove 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or cook frozen asparagus according to package directions; drain. Set aside.

Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt and pepper; set aside.

Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until 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 until mixtures bubbles slightly and begins to set around the edges.

Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Garnish each serving with tomato.


This frittata is best with fresh asparagus, but frozen asparagus will work.

Mr Breakfast would like to thank Konnie for this recipe.

From Mr Breakfast (Team Breakfast Member)

Hi Barb - Sorry. Since most the recipes are user-submitted, nutritional info isn't often available. I've been talking to a dietician who's job is to analyze recipes. Hopefully, I can get more info soon and I'll put this recipe at the top of the list for review.

Comment submitted: 9/14/2006 (#320)



From bjw333 (Team Breakfast Member)

Any chance of getting the nutritional information on this delicious-sounding recipe? I have dietary restrictions, otherwise I wouldn't have the nerve to ask. Thanks a lot. Barbara bjw333@gmail.com

Comment submitted: 9/14/2006 (#318)

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