Eat Well: A: Asparagus & Pasta Frittata

Serve this yummy frittata with a tomato salad and a loaf of crusty bread.

• 3/4 pound thin asparagus, cut into 2-inch lengths
• 8 ounces spaghettini
• 4 teaspoons olive oil
• 1 small onion, finely chopped
• 1/3 cup low-fat (1%) cottage cheese
• 1/2 cup low-fat (1%) milk
• 2 large eggs
• 4 large egg whites
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. In steamer set over pan of boiling water, cook asparagus 2 minutes until crisp-tender. In large pot of boiling water, cook pasta according to package directions; drain.

2. Meanwhile, preheat oven to 350°F. In 10-inch ovenproof nonstick skillet, heat 1 teaspoon of oil until over medium heat. Add onion and cook 5 minutes or until golden brown. Transfer to large bowl.

3. In blender or food processor, puree cottage cheese until smooth. Add to bowl with onion and whisk in milk, eggs, egg whites, Parmesan, salt, and pepper. Fold in asparagus and spaghettini. Wipe skillet with paper towels.

4. In same pan, heat remaining 3 teaspoons oil over medium heat. Add egg mixture and cook without stirring until bottom is set, about 5 minutes. Place in oven and bake 12 to 15 minutes, or until frittata is set. Cut frittata into wedges and serve.