Asparagus and Mushroom Frittata with Goat Cheese

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.


  • 2 eggs
  • 1 teaspoon water or milk
  • pinch of kosher salt
  • Cooking spray or 1 tablespoon butter
  • 2-3 brown mushrooms sliced
  • 4-5 asparagus spears trimmed and cut into 1/2 inch pieces
  • 1 tablespoon chopped green onion
  • 2 tablespoons goat cheese


  1. Preheat the oven or toaster oven to broil.
  2. 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.
  3. 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.
  4. 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