Asparagus Frittata

3/4 to 1 pound fresh asparagus spears or one 10-12 ounce package frozen cut asparagus
8 eggs
3/4 cup cottage cheese
2 1/8 teaspoons dry yellow mustard
1/4 teaspoon salt
Dash pepper
Nonstick spray coating
1 cup sliced fresh mushrooms
3 green onions sliced thin
1/2 cup grated cheddar cheese
1 tomato, cut into wedges, or 1/4 cup chopped tomato

Directions

1. Pre-heat oven to 400 degrees F.

2. Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Cut asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.

3. Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.

4. Spray a 10-inch ovenproof skillet with nonstick spray coating (or coat with butter). Cook mushrooms over medium heat until just tender. Stir in asparagus pieces and green onions. Pour egg mixture over mushrooms and asparagus.

5. Cook mixture on stove top over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges. Spread cheddar cheese on top.

6. Bake frittata, uncovered, in a 400 degree F oven about 10-15 minutes or until set.

Garnish each serving with tomato.

Makes 4 servings.