| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Low-cal, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
Sm Tomato, cut in wedges |
INSTRUCTIONS
* 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.
***************************************************************
Per serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416
mg cholesterol, 375 mg sodium, 463 mg potassium.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip
Culled from the Better Homes & Gardens "Diet Recipe Card Library".
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