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Asparagus Frittata

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3/4 lb Fresh Asparagus spears *

3/4 c Lo-fat Cottage Cheese

1/8 ts Salt

1 c Sliced fresh mushrooms

6 x Eggs

2 ts Prepared Mustard

1/8 ts Pepper

1 x Sm Tomato, cut in wedges

* or one 10-oz pkg frozen cut asparagus 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. 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 10″ 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.

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