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Asparagus frittata

February 11, 2014 Recipes

Number of servings: 8


1½ lbs asparagus, trimmed
2½ cups nonfat cottage cheese
1 green onion, coarsely chopped
½ cup parsley
1 egg
3 egg whites
1 tsp Dijon mustard
2 oz part-skim mozzarella cheese
1½ tsp grated Parmesan cheese


1. Preheat oven to 350°F. Lightly coat a 10-inch quiche pan with nonstick cooking spray.
2. In a steamer, steam asparagus until just tender, about five minutes. Remove from steamer and set aside to cool. Reserve asparagus tips; chop remainder.
3. In a blender or food processor, purée cottage cheese, green onion, parsley, egg, egg whites, mustard and mozzarella. Fold in chopped asparagus.
4. Pour mixture into prepared quiche pan. Arrange reserved asparagus tips on top. Sprinkle with Parmesan cheese. Bake for 35 minutes or until set.

Nutrition Information

Calories: 94
Fat: 2 grams
Saturated fat: 1 gram
Cholesterol: 34 milligrams
Sodium: 88 milligrams
Carbohydrate: 5 grams
Fiber: 2 grams
Protein: 14 grams