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Asparagus Mushroom Frittata




Source of Recipe


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List of Ingredients




1 package (10 oz) frozen asparagus spears
1 cup sliced fresh mushrooms (about 4 oz)
1 cup sliced onion (about 1 medium)
1 T cooking oil
4 eggs
8 egg whites
1/2 cup low-fat (1%) cottage cheese
2 T lemon juice
1/2 t dill weed
1/4 t salt, optional
Fresh dill sprigs, opt.








Recipe



In 10-inch omelet pan or skillet with ovenproof handle over medium heat, cover and cook asparagus, mushrooms and onion until onion is tender but not brown, about 5 minutes. Remove from heat. Set aside 8 asparagus spears and 8 mushroom slices. Cut remaining spears into thirds and return to pan. Stir in oil.

Beat together eggs, cheese, lemon juice, dill weed and salt, if desired, until blended. Pour over vegetables and reduce heat to low Cover and cook until eggs are almost set, about 7 minutes.

Remove from heat. Uncover. Arrange reserved mushroom slices between asparagus spears. Broil 6 inches from heat until eggs are set, about 3 to 5 minutes. Garnish with dill sprigs, if desired. Cut into wedges and serve from pan or slide from pan onto serving platter.

4 servings