Asparagus Frittata

Ingredients

270 gr asparagus spears
90 gr lo-fat cottage cheese
1 gr salt
85 gr mushrooms
6 eggs
10 ml prepared mustard
1 gr pepper
1 tomato
280 ml pkg asparagus cook asparagus spears in a amount of boiling water
3 spears

Instructions

garnish; cut remaining asparagus into 3 cm 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 25 cm 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.