Frittata egg breakfasts are usually a meal to share, but this two-egg, single-serving recipe packed with fresh asparagus, mushrooms, green onion and a sprinkling of goat cheese is the perfect way to enjoy a quick and healthy breakfast idea for one.
Easy Breakfast Frittata
When I used to hear of people making frittatas, it sounded so glamorous, so exotic. It was a recipe you’d save to serve for company at a languid weekend brunch with mimosas and sunshine.
Sure, frittatas can be exactly that. But they can also be one of the quickest, easiest breakfasts for one you’ll make all week, and that’s why a version of this ingredient combo hits my breakfast table at least once or twice a week.
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 souffleéd 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, healthy grab-and-go breakfast each and every day of the week.
What is a Frittata?
While both are cooked in a pan on the stove, the difference between omelettes and frittatas are 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 off 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.
What’s in This Asparagus Frittata?
To make this easy breakfast frittata recipe, you’ll need:
- Kosher salt
- Brown mushrooms
- Asparagus spears
- Green onion
- Goat cheese
How to Make a Frittata for One
Cook the sliced mushrooms and asparagus until slightly softened, then pour the whisked eggs over the veggies. Sprinkle with chopped green onion and goat cheese.
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. You don’t want to create scrambled eggs here, and finishing the whole thing off in the oven will set the middle of the eggs even more.
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 I Meal Prep Egg Frittata?
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.
Tips for Making an Asparagus Frittata
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.
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.
My husband prefers a teaspoon or so of milk or cream to his eggs. He’s always going for the added fat for flavor.
More Easy Egg Breakfast Recipes to Try
- Spinach and Mushroom Egg White Frittata
- Mediterranean Mini Frittatas
- Microwave Egg and Vegetable Breakfast Sandwich
- Bacon Broccoli and Potato Frittata
- Microwave Egg Caprese Breakfast Cups
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Mushroom and Asparagus Frittata with Goat Cheese
- 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 1/2-inch pieces
- 1 tablespoon chopped green onion
- 2 tablespoons goat cheese
- 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 spinach 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 whites 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.
- 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.
More On-the-Go Breakfast Recipes You’ll Love
- 19 Healthy Breakfasts for When You Don’t Have Time to Eat
- Caprese Avocado Toast
- Cherry Berry and Banana Overnight Oats
- Ham and Smoked Gouda Grilled Cheese Breakfast Sandwich
- Banana Bread Muffins with Toasted Coconut
P.S. Do you have a favorite on the go breakfast recipe you’d like to share? Email me at [email protected] with the recipe and it might end up here on the blog!
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