3/4 pound fresh asparagus spears or use a package frozen cut asparagus 10 ounces
6large eggs
3/4 cup cottage cheese or ricotta
1 teaspoon yellow mustard
1 teaspoon of pepper
1 teaspoon salt optional
1 cup washed and sliced fresh mushrooms
1 small tomato chopped about 1/4 cups
Cook asparagus spears in a 1/3 cup of water for 15 minutes, until tender, once cooked drain. If you use the frozen just cook according to package.
Also cook your mushrooms on medium heat until tender as well.
In a medium bowl beat eggs until foamy, add the cottage cheese or ricotta, add mustard and pepper, if you want to add some salt it is optional,
Using a 10 inch pan, spray nonstick coating, add asparagus and mushrooms, pour egg mix over the mushrooms/asparagus.
Bake Frattata uncovered in a 400 oven for 15 minutes or until set, then top with the fresh tomato. Serves 4-6
Copyright@ Maria A. Piccirillo
6large eggs
3/4 cup cottage cheese or ricotta
1 teaspoon yellow mustard
1 teaspoon of pepper
1 teaspoon salt optional
1 cup washed and sliced fresh mushrooms
1 small tomato chopped about 1/4 cups
Cook asparagus spears in a 1/3 cup of water for 15 minutes, until tender, once cooked drain. If you use the frozen just cook according to package.
Also cook your mushrooms on medium heat until tender as well.
In a medium bowl beat eggs until foamy, add the cottage cheese or ricotta, add mustard and pepper, if you want to add some salt it is optional,
Using a 10 inch pan, spray nonstick coating, add asparagus and mushrooms, pour egg mix over the mushrooms/asparagus.
Bake Frattata uncovered in a 400 oven for 15 minutes or until set, then top with the fresh tomato. Serves 4-6
Copyright@ Maria A. Piccirillo
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