Mushroom and Asparagus Frittata with Goat Cheese
A simple and delicious frittata packed with protein and seasonal vegetables, ideal for busy weeknights or leisurely brunches.
Ingredients
Main Ingredients
- 2 large large eggs The protein-rich base of the frittata.
- 1 teaspoon water Creates fluffier eggs; feel free to substitute with any milk.
- 1 pinch kosher salt Enhances flavor; adjust to taste.
- 1 tablespoon butter For greasing the pan and adding flavor (or use cooking spray).
- 3 pieces brown mushrooms, sliced The earthy flavor complements the asparagus.
- 5 spears asparagus, trimmed and cut into 1/2 inch pieces Provides a crunchy, fresh texture.
- 1 tablespoon chopped green onion Adds a mild onion flavor and bright color.
- 2 tablespoons goat cheese Acts as a creamy, tangy finishing touch.
Instructions
Preparation
- Preheat your oven or toaster oven to broil.
- Spray a 7 to 8 inch non-stick fry pan with cooking spray or melt 1 tablespoon of butter over medium heat.
- Add the sliced mushrooms and cook for 2 to 3 minutes until they begin to soften.
- Add the asparagus and cook for an additional 1 to 2 minutes.
- In a bowl, whisk together the eggs, 1 teaspoon of water, and a pinch of kosher salt until light and frothy.
- Pour the egg mixture into the sautéed mushroom and asparagus mixture. Sprinkle with chopped green onion and crumbled goat cheese.
- Allow the eggs to cook undisturbed until the edges start pulling away from the pan and begin to set.
- Transfer the fry pan to the oven and broil for 2 to 3 minutes or until the eggs have puffed and are cooked through.
- Remove the pan from the oven and let it cool slightly. Cut into wedges and serve warm.
Notes
Storage: Allow to cool completely, then cover or transfer to an airtight container. Can be kept in the refrigerator for up to 3 days. It is also freezer-friendly.