VOYAGER'S RECIPE OF THE MONTH
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ASPARAGUS FRITTATA
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.
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| FRENCH TOAST CASSEROLE
Spray a 9x9" baking dish with non-stick cooking spray
Cut day-old French or Italian bread into 1/2" cubes (approximately 4 cups); place in a single layer in the baking dish
Sprinkle 1/3 cup golden raisins over the bread cubes
Cut 4 oz of cream cheese into small cubes and arrange evenly over bread
Whisk Together:
4 large eggs
1-1/2 cups milk
1 teaspoon vanilla extract
1/2 cup maple syrup
Pour egg mixture evenly over bread
Cover and refrigerate at least 4 hours or overnight
Before baking, whisk together:
2 eggs and 1/2 cup milk; pour over bread
Combine 1t cinnamon and 2T granulated sugar; sprinkle over casserole
Bake at 350°, lightly covered with foil, until puffed and golden brown and knife inserted in center comes out clean; about 40-45 minutes
Serve with maple syrup, or top with fresh strawberries or blueberries
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