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ASPARAGUS FRITTATA Recipe

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This recipe for ASPARAGUS FRITTATA is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ pound fresh asparagus spears
or one 10-oz. package frozen cut asparagus
6-8 eggs
¼ cup lowfat cottage cheese
2 tspns. prepared mustard
1/8 tspn. salt
Dash of pepper
Non-stick spray coating
1 cup sliced mushrooms
1 small tomato cut into wedges
Directions:
Directions:
Cook fresh asparagus spears in small amount of boiling water for 8 to 10 minutes or until tender. Reserve 3 spears for garnish. Cut remaining asparagus into 1 inch pieces. Or, cook frozen asparagus according to package directions. Drain. Set aside.

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

Spray 10” ovenproof skillet with nonstick spray coating. Cook mushrooms over medium hear until just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus. (If using fresh asparagus, arrange the three reserved spears on top.

Cook mixture over low heart about 5 minutes or until mixture bubbles slightly and begins to set around the edges. Bake frittata uncovered in a 400 degree oven about 10 minutes or until set. Garnish each serving with tomato.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35 mins.
Personal Notes:
Personal Notes:
Frittatas are a great Lenten meal. We used to also eat them on Friday nights, when meat was not allowed.

During St. Joseph Day celebration, we fix all kinds of frittatas and serve them either warm or room temperature.

You can put any kind of vegetables in a frittata. Try experimenting. If you use a dozen eggs it comes thick and fluffy. Again, try experimenting. Cut them in small slices if you have a lot of people to feed, but not if this is the main dish.

 

 

 

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