• 1/2 lb Fresh Asparagus Spears
• 6 Eggs
• 3/4 C Cottage Cheese
• 2t Yellow Mustard
• 1/8t Salt
• Dash Pepper
• 1C Sliced Mushrooms
• 1 Medium Tomato

Melt 1 teaspoon butter into a 10" ovenproof skillet.
Cut asparagus spears into 1/2" pieces.
Sautee 2-3 minutes.
Add mushrooms.
Sautee 2-3 minutes.
Wisk eggs until foamy.
Mix in cottage cheese, mustard, salt and pepper.
Pour over asparagus/mushrooms.
Cook over low heat until mixture bubbles and begins to set around edges.
Bake uncovered at 400 degrees for about 10 minutes or until set.
Garnish with chopped tomato.

Serves 4.