Asparagus and Goat Cheese Frittata
- 1 pound asparagus, trimmed of woody ends
- 1 Tbsp. butter
- 1 small red onion, peeled and diced
- 6 large eggs, slightly beaten
- 1 cup Hood® Low Fat Cottage Cheese
- 3 ounces goat cheese, crumbled and evenly divided
- 1 tsp dried thyme leaves
Chop asparagus into 1-inch pieces. Steam or microwave until crisp, about 4 minutes. Set aside.
Preheat broiler to 450˚F.
Add butter to a medium oven-proof skillet over medium heat. Add onion and saute until soft, about 4 to 5 minutes.
Add eggs, cottage cheese, 2 ounces of the goat cheese and thyme to a large bowl. Mix well.
Arrange asparagus in the skillet, spreading it and the red onion evenly in the pan. Top with the egg mixture.
Reduce heat to medium-low and cook eggs until they are set, about 15 to 20 minutes. Sprinkle remaining cheese on top and broil the frittata, in the skillet, for 2-3 minutes.
Cut into wedges and serve warm.
Per serving: Calories: 250, Carbohydrate: 6 grams, Protein: 16 grams, Fiber: 2 grams, Fat:18 grams, Saturated fat: 9 grams, Cholesterol: 305 milligrams, Sodium: 239 milligrams, Calcium: 97 milligrams.