| 1 | * or one 10-oz pkg frozen cut asparagus |
| 2 | cook fresh asparagus spears in a small amount of boiling water for 8-10 minutes or till crisp-tender; drain. |
| 3 | Reserve 3 spears for garnish; cut remaining asparagus into 1" pieces. |
| 4 | Or, cook frozen asparagus according to package directions; drain. |
| 5 | Set aside. |
| 6 | Meanwhile, in a medium mixing bowl beat eggs till foamy. |
| 7 | Beat in cottage cheese, mustard, salt, and pepper; set aside. |
| 8 | Spray a 10" ovenproof skillet with pam. |
| 9 | Cook mushrooms over medium heat till just tender. |
| 10 | Stir in asparagus pieces. |
| 11 | Pour egg mixture over mushrooms and asparagus (if using fresh asparagus, arrange the 3 reserved spears on top). |
| 12 | Cook mixture over low heat about 5 minutes or till mixture bubbles slightly and begins to set around edges. |
| 13 | Bake frittata, uncovered, in a 400 deg f oven about 10 minutes or till set. |
| 14 | Garnish each serving with tomato. |
| 15 | *** per serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416 mg cholesterol, 375 mg sodium, 463 mg potassium. |
