Asparagus, Mushroom, & Eggs Fritatta

By zircon50

Ingredients

• 1 large onion, chopped
• Asparagus bunch, hard ends trimmed
• 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 onion and mushrooms in butter until tender; drain and place aside in a bowl.

2. Trim hard ends of asparagus, place into a steamer. Steam until tender.

3. Cut asparagus into 1" pieces. Transfer to a 9" x 11" baking dish coated with cooking spray.

4. In a large bowl, whisk the eggs, milk, mustards, salt and pepper. Pour egg mixture over asparagus. Sprinkle with cheese and bread crumbs.

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