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:
- Eggs
- Water
- Kosher salt
- Butter
- 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
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.
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 1/2-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 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.
Recipe 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.
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!
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
El says
Heidi – I would love to try this recipe, but what kind of non-stick skillet do you use, that can go under the broiler? All of mine have handles that are definitely NOT oven-proof! Could I use a well-seasoned cast iron skillet? Thanks!
Nicola messing says
Worked perfectly in a seasoned cast iron skillet!
Laura | Tutti Dolci says
Love this spring-y frittata, the asparagus and mushrooms are so perfect with the creamy goat cheese!
Robert says
awesome article it helped me a lot
Will Miller says
wow, this is awesome, perfect with the creamy goat cheese!!!, also helpful information…
torrents says
This’s such an attracting blog and nice recipe. I will try doing this quinoa tommorrow.
slope game says
This is the information I am looking for. This article is clear and easy to understand. I’m learning more about this. Hope you bring more things related to it. Thanks a lot!
Evalyn says
Thanks for sharing this recipe with us. I will surely try out this recipe. I have write my research paper about pizza recipe. This seems very healthy. I will surely share it with my friends too who live far away from their home.
Evalyn says
Thanks for sharing this recipe with us. I will surely try out this recipe. I have write my research paper about pizza recipe. This seems very healthy. I will surely share it with my friends too who live far away from their home.
Tracy Spears says
Oh, this is yummy and healthy. I am feeling hungry and want to eat it. You made it perfect and also your recipes are clear and easy. Thank you. Now everybody can easily make it.
write my essay for me uk
Caitlyn says
It looks so great. I love all cheese foods. I will do this tonight. Thank you for sharing hotmail sign up
majece majece says
It will be great idea to find useful writing info here. I used it in college when I had to write my math homework.
Lanna says
Can this be multiplied and baked in the oven as a casserole for a group?
Karen says
A delicious way to use my final 5 asparagus spears of 2019. I appreciate that the instructions were written ‘for two’. It was the perfect amount with which to spoil myself!
Thank you for sharing a new spring (or year-round) standard!
hotmail signup says
keep up the good work, your articles really helps. keep posting :)
Luis says
You mentioned spinach in recipe however there is no spinach in Ingredients list. Also you say gently lift the edges of the egg white but previously you have us whisk together whole eggs. Not sure I’m understanding. Will try anyway thank you.
Joanne says
i noticed the spinach and egg white too but made it with the listed ingredients. Had today for lunch. Am so full. It was marvelous.
Ashley @ Foodie Crush says
Thanks Joanne!
Rebecca says
Great frittata, it was quick to prepare and has outstanding flavor.
Heidi says
So glad you enjoyed it Rebecca.