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.
Course Breakfast
Cuisine American
Keyword frittata
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 1
Calories 331kcal
Ingredients
2eggs
1teaspoonwater, (or milk)
pinchof kosher salt
1tablespoonbutter, (or Cooking spray)
3brown mushrooms, sliced
5asparagus spears, trimmed and cut into ½-inch pieces
1tablespoonchopped green onion
2tablespoonsgoat 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 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.