Asparagus Frittata

3/4 lb fresh asparagus spears or 1-10 oz pkg frozen cut asparagus
6 eggs
3/4 C low-fat cottage cheese
2 tsp prepared mustard
1/8 tsp salt
dash of pepper
1 C sliced fresh mushrooms
1 small tomato, cut into wedges

Cook asparagus according to package directions, if frozen. If fresh, cook in a small amount of boiling water for eight to ten minutes or until crisp-tender. Drain spears. Reserve three spears for garnish. Cut remaining asparagus into one-inch pieces. Set aside. Beat eggs until foamy. Add cottage cheese, mustard, salt and pepper; beat and set aside. Spray a ten-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until tender, then stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus (put three reserved spears on top). Cook mixture over low heat for about five minutes or until mixture bubbles slightly and begins to set around the edges. Bake, uncovered, in a 400-degree oven for about ten minutes or until set. Garnish each serving with tomato.