Author: Sorting Last Post on Top ↓ Message:
SKYBOYSMOM Posts: 1,152
6/6/08 4:25 A

My SparkPage
Send Private Message
Reply
Asparagus Frittata


3/4 pound fresh asparagus -- * see note
3/4 cup lowfat cottage cheese
1/8 teaspoon Salt
1 cup sliced fresh mushrooms
1 1/2 cups Egg Beaters 99% egg substitute -- * see note
2 teaspoons prepared mustard
1/8 teaspoon pepper
1 small tomato -- cut in wedges

Cook fresh asparagus spears in a small amount of boiling water for 8-10 minutes or till crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1" pieces. Or, cook frozen asparagus according to package directions; drain. Set aside. Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside. Spray a 10" ovenproof skillet with Pam. Cook mushrooms over medium heat till just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus (if using fresh asparagus, arrange the 3 reserved spears on top.) Cook mixture over low heat about 5 minutes or till mixture bubbles slightly and begins to set around edges. Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or till set. Garnish each serving with tomato.

* You can substitute 1 (10-oz) pkg frozen cut asparagus.

Serves 4

Nutritional Information

91.4 Calories /0.8g Fat /1.6g Fiber /18g Protein /7g Carbohydrate /375mg Sodium

I've converted it to HE in the following way: 1.5 protein, .25 Veggie, 7 optional calories

Weight Watcher Points: 2
__



Page: 1 of (1)  

Report Innappropriate Post

Other Healthy Exchanges Recipes Posts

Topics: Last Post:
MISCELLANEOUS 3/12/2014 2:48:10 PM
SWEET SALADS 3/12/2014 2:44:25 PM
SWEET SALADS 11/19/2013 10:32:24 PM
MICROWAVE 3/12/2014 2:45:30 PM
SOUPS AND CHOWDER 10/30/2013 8:57:28 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=1925x14777x15568370

Review our Community Guidelines