---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 4 servings
     3/4 lb Fresh Asparagus spears  *
     3/4 c  Lo-fat Cottage Cheese
     1/8 ts Salt
       1 c  Sliced fresh mushrooms
       6 x  Eggs
       2 ts Prepared Mustard
     1/8 ts Pepper
       1 x  Sm Tomato, cut in wedges
   *  or one 10-oz pkg frozen cut asparagus
   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 deg F oven about
   10 minutes or till set. Garnish each serving with