Asparagus Frittata - fresh asparagus

Method

• Cook asparagus according to package directions, if frozen.
• If fresh, cook in a small amount of boiling water for 8 to 10 minutes or until crisp-tender.
• Drain spears.
• Reserve 3 spears for garnish.
• Cut remaining asparagus into 1-inch pieces.
• Set aside. Beat eggs until foamy.
• Add cottage cheese, mustard, salt and pepper; beat and set aside.
• Spray a 10-inch ovenproof skillet with nonstick spray coating.
• Cook mushrooms over medium heat until tender, then stir in asparagus pieces.
• Pour egg mixture over mushrooms and asparagus (put 3 reserved spears on top).
• Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
• Bake, uncovered, in a 400° oven about 10 minutes or until set.
• Garnish each serving with tomato.
• Serves 4.