Goat Cheese Asparagus Frittata for One

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This two-egg, single-serving asparagus frittata recipe packed with mushrooms, green onion, and a sprinkling of goat cheese is the perfect way to enjoy a quick and easy breakfast for one.

A single serving asparagus frittata with goat cheese and mushrooms in a skillet

When I started making egg frittatas for breakfast it was entirely by accident and purely because as a distracted multi-tasker who put my standard scrambled egg combo of asparagus, mushroom and green onion to cook on the stove, then started doing the dishes, and promptly forgot all about my eggs.

And so when I turned around I was happily surprised to see there was a sight to behold, a puffy mass of softly souffléd egg cooking gently away in my pan.

This egg scrambling “mistake” wasn’t the first time I’d made a frittata, but it is the one that made me realize this frittata-making situation just might be the easiest, hands-off way to make a fresh and fast, grab-and-go breakfast each and every day of the week.

Why You’ll Love This Recipe

This goat cheese and asparagus frittata recipe is made with just 6 basic ingredients, plus salt and pepper.
When prepared using my tried and tested recipe steps, this spring asparagus frittata will be the quickest, easiest breakfast you’ll make all week.
You can customize the single serving frittata using pretty much any combination of vegetables you have in your produce drawer.

Asparagus spears, eggs, green onions, and mushrooms on marble

What’s in This Recipe?

The full recipe, with amounts, can be found in the recipe card below.

Eggs — Whisking the eggs well adds air that will give them loft while cooking. I add 1 teaspoon of water while whisking the eggs, which seems to help achieve that loft even more, along with a pinch of kosher salt for seasoning.
Butter — To keep my eggs from sticking to my pan, I use non-stick spray or a small dollop of butter. The butter allows the eggs to separate more from the edge of the pan, but if you’re being conscious of extra fat, the non-stick spray is your next best option.
Brown mushrooms — Use any mushroom variety you like, or omit for a purist’s asparagus frittata.
Asparagus spears — Thick or thin, the size of the spears don’t matter so long as they’re a bright shade of green and not wilted.
Green onion — Replace with red or yellow onion, or chopped chives.
Goat cheese — Crumbled goat cheese adds flavor and creaminess. Swap with crumbled feta for a similar mouthfeel.

A mushroom and asparagus frittata, sliced

How to Make a Frittata for One

Sauté the vegetables. Cook the sliced mushrooms and asparagus until slightly softened.
Add the remaining ingredients. Pour the whisked eggs over the veggies. Sprinkle with chopped green onion and goat cheese.
Cook until bubbling. Cook the eggs on a medium-low setting and allow the edges to begin to fully set with the eggs lightly bubbling before lifting the edge to tip the raw egg under the cooked edges.
Broil to finish. Finishing the whole thing off in the oven will set the middle of the eggs even more.

Heidi’s Tip: Want to scale this recipe up to feed a crowd? Follow the instructions in my Tomato and Zucchini Frittata recipe, but swap in sautéed or roasted asparagus and mushrooms for the zucchini and tomato.

A mushroom and asparagus frittata, sliced, with one piece missing a bite

FAQs

What’s the difference between a frittata and an omelette?

While both are cooked in a pan on the stove, the difference between omelettes and frittatas is how the ingredients for the fillings are added to the eggs.

Omelette fillings are added to a folded sheath of eggs, while frittata fillings are stirred into the eggs to cook together.

Frittatas are also finished cooking in the pan so the eggs rise and soufflé. For this frittata for one, I use my 8-inch, non-stick skillet and finish the cooking in my trusty toaster oven.

Can I use different vegetables?

Of course! You can make any veggie frittata you’d like. Just be sure to cook the vegetables a bit before pouring the egg mixture on top.

Can frittatas be meal prepped?

Yes, you can make this mushroom and asparagus frittata in advance and then enjoy the leftovers throughout the week. I recommend eating leftovers cold since egg dishes typically don’t reheat well.

Storage Tips

Let the frittata cool completely before refrigerating. It will last up to 4 days, and personally I prefer eating leftovers cold.

What to Serve With This to Make a Meal

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

4.55 from 44 votes

Mushroom and Asparagus Frittata with Goat Cheese

Frittatas are usually shared, but this two-egg, single-serving asparagus frittata recipe is the perfect way to enjoy a healthy breakfast idea for one.

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Course Breakfast

Cuisine American

Keyword frittata

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 331kcal

Ingredients

2 eggs
1 teaspoon water , (or milk)
pinch of kosher salt
1 tablespoon butter , (or Cooking spray)
3 brown mushrooms , sliced
5 asparagus spears , trimmed and cut into ½-inch pieces
1 tablespoon chopped green onion
2 tablespoons goat cheese

Instructions

Preheat the oven or toaster oven to broil.
Spray a 7- to 8-inch non-stick fry pan with cooking spray and warm on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the asparagus and cook for 1-2 minutes more.
Whisk the eggs in a bowl with 1 teaspoon water and a pinch of kosher salt until light and frothy, then pour into the mushroom and asparagus mixture. Sprinkle with the green onion and the goat cheese.
Cook the eggs undisturbed until the edges begin to pull away from the edge of the pan and begin to set. Gently lift the edges of the egg and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute or so.
Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through.
Remove from the oven and sprinkle with more goat cheese if desired. Cut into wedges and serve warm or at room temperature.

Notes

This easy frittata serves one, but can easily stretch for two by adding a side salad or bowl of berries or fruit.
I suggest using water and cooking spray in the recipe to keep the recipe if you’re looking to keep things on the lower fat side.

Nutrition

More Easy Egg Breakfast Recipes to Try

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