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Asparagus Frittata

Yield: 8 servings

1-1/2 lb. asparagus, trimmed

2-1/2 cups nonfat cottage cheese

2 oz part-skim Mozzarella cheese

1 green onion, coarsely chopped

1/2 cup parsley

1 egg

3 egg whites

1 tsp Dijon mustard

1-1/2 tsp grated Parmesan cheese

Coat 10-inch quiche pan with nonstick cooking spray. Steam asparagus until tender, about 5 minutes. Cool. Reserve tips; chop remainder. Puree cottage cheese, green onion, parsley, egg, egg whites, mustard and Mozzarella cheese in processor. Fold in chopped asparagus.

Pour mixture into prepared quiche pan. Arrange reserved asparagus tips on top. Sprinkle with Parmesan. Bake in preheated 350-degree oven for 35 minutes or until set.

Nutritional information per serving: Calories: 94; Total Fat: 2 g; Cholesterol: 34 mg; Sodium: 88 mg; Carbohydrates: 5 g; Fiber: 2 g; Sugars: 3 g; Protein: 14 g

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This recipe features Chef Andrew Pantano of Culinary Creations www.CulinaryCreations.com