member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Harper      

Recipe Categories:

    Asparagus Mushroom Frittata

    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |