This was one of those last-minute things where I happened to run across the recipe online, thought it looked good and decided to try it that night. Ingredients were simple, so all I had to do was make a quick stop at the grocery store for some fresh mushrooms and asparagus, and cottage cheese.
The presentation of this dish is more sophisticated than the actual recipe is. The fact is, frittatas are pretty simple, but also pretty satisfying. And using one skillet for cooking eases clean-up immensely.
The original recipe suggested spraying the skillet with non-stick spray prior to cooking the mushrooms; I much prefer the flavor of mushrooms sauteed in butter, so I went that route instead. Other than that, I stuck to the recipe.
Asparagus Mushroom Frittata:
Adapted from www.shine.yahoo.com
(Makes 4 servings)
3/4 lb. fresh asparagus spears
3/4 cup low-fat cottage cheese
2 teaspoons yellow mustard
1/8 teaspoon salt
2 tablespoons butter
1 cup sliced fresh mushrooms
Cut washed asparagus into 1-inch pieces (reserve 3 spears for garnish). Cook in small amount of boiling water for 8-10 minutes, or until crisp-tender. Drain.
In a medium mixing bowl, beat eggs until foamy. Beat in cottage cheese, mustard, salt and pepper; set aside.
Melt butter in 10-inch, oven-proof skillet over medium heat; saute mushrooms just until tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus. Arrange 3 reserved spears on top.
Cook over low heat without stirring about 5 minutes or until mixture bubbles slightly and begins to set at the edges.
Bake frittata, uncovered, in a 400 degree oven about 10 minutes or until set. Garnish each serving with tomato.