Asparagus, Mushrooms & Eggs Fritatta

By zircon50

Ingredients

• 1 large onion, chopped
• 1 bundle of asparagus
• 1 cup thinly sliced fresh mushrooms
• 4-1/2 teaspoons butter
• 3 eggs
• 1/3 cup fat-free milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded reduced-fat Swiss cheese
• 2 tablespoons dry bread crumbs

Preparation

Step 1

1. In a large skillet, saute the onions and mushrooms in butter until tender; drain. Transfer to an 8-in. square baking dish coated with cooking spray.

2. Steam asparagus for 15 minutes, or until tender. Cut asparagus into thirds, trimming off excess hard ends.

3. In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs.

4. Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes.

Yield: 4 servings