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Asparagus Frittata.
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Recipe Provided by Better Homes and Gardens, on Mon Nov 2, 2009 8:46pm PST
Frittatas, a traditional Italian omelet-like egg dish, are made of eggs, cheese, and a variety of vegetables and meat. This asparagus frittata recipe brings the fresh and nutritious taste of spring vegetables to your table in less than 30 minutes. Flavored with low-fat cottage cheese, this egg dish is low in calories and perfect for a Sunday brunch or light evening dinner.
Nutrition Facts * Calories183, * Total Fat (g)10, * Cholesterol (mg)416, * Sodium (mg)375, * Carbohydrate (g)7, * Protein (g)18, * Percent Daily Values are based on a 2,000 calorie diet
3/4 pound fresh asparagus spears or one 10-ounce package frozen cut asparagus
6 eggs
3/4 cup low-fat cottage cheese
2 teaspoons yellow mustard
1/8 teaspoon salt
Dash pepper
Nonstick spray coating
1 cup sliced fresh mushrooms
1 small tomato, cut into wedges, or 1/4 cup chopped tomato
directions
1.Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
2.Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.
3.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.)
4.Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
5.Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Garnish each serving with tomato. Makes 4 servings.
recipe source
user
Recipe Provided by Better Homes and Gardens, on Mon Nov 2, 2009 8:46pm PST
Frittatas, a traditional Italian omelet-like egg dish, are made of eggs, cheese, and a variety of vegetables and meat. This asparagus frittata recipe brings the fresh and nutritious taste of spring vegetables to your table in less than 30 minutes. Flavored with low-fat cottage cheese, this egg dish is low in calories and perfect for a Sunday brunch or light evening dinner.
Nutrition Facts * Calories183, * Total Fat (g)10, * Cholesterol (mg)416, * Sodium (mg)375, * Carbohydrate (g)7, * Protein (g)18, * Percent Daily Values are based on a 2,000 calorie diet
3/4 pound fresh asparagus spears or one 10-ounce package frozen cut asparagus
6 eggs
3/4 cup low-fat cottage cheese
2 teaspoons yellow mustard
1/8 teaspoon salt
Dash pepper
Nonstick spray coating
1 cup sliced fresh mushrooms
1 small tomato, cut into wedges, or 1/4 cup chopped tomato
directions
1.Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
2.Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.
3.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.)
4.Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
5.Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Garnish each serving with tomato. Makes 4 servings.
recipe source
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