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Mushroom and Asparagus Frittata with Goat Cheese

A protein-packed, flavorful frittata featuring tender asparagus, earthy mushrooms, and creamy goat cheese, perfect for a nourishing breakfast or any meal of the day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 2 large large eggs Rich in protein and provide structure to your frittata.
  • 1 teaspoon water or milk Helps create a fluffier texture in the eggs.
  • 1 pinch kosher salt Enhances the flavor of all the ingredients.
Vegetables
  • 3 pieces brown mushrooms, sliced Provides a savory depth and umami flavor.
  • 5 spears asparagus, trimmed and cut into 1/2 inch pieces Adds freshness and crunchiness to the dish.
  • 1 tablespoon chopped green onion Adds brightness and a mild onion flavor.
Finishing Touch
  • 1 tablespoon butter or cooking spray Prevents sticking and adds richness.
  • 2 tablespoons goat cheese Provides creamy texture and tangy flavor.

Method
 

Preparation
  1. Preheat your 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.
Cooking
  1. Add the sliced mushrooms and cook for 2 to 3 minutes, turning once or twice until they are slightly caramelized.
  2. Incorporate the asparagus and continue cooking for 1 to 2 minutes more until tender.
  3. In a bowl, whisk the eggs with 1 teaspoon of water and a pinch of kosher salt until light and frothy.
  4. Pour the egg mixture into the mushroom and asparagus pan, then sprinkle with the green onion and goat cheese.
  5. Cook undisturbed until the edges begin to pull away from the pan.
  6. Gently lift the edges of the eggs to let the uncooked egg run beneath the cooked portions. Cook for another minute or so.
  7. Transfer the fry pan to the oven and broil for 2 to 3 minutes or until the eggs have puffed and set through.
  8. Remove from the oven and sprinkle with extra goat cheese, if desired. Cut into wedges and serve warm or at room temperature.

Notes

Feel free to substitute asparagus with spinach or bell peppers for variety, and use feta if goat cheese isn’t your preference. This dish is easily multiplied for larger gatherings and can be served with light salad or fresh fruit.