If you’re looking for an easy breakfast idea, this frittata with mushrooms, asparagus, and goat cheese is a winner! It’s packed with fresh veggies and creamy cheese that makes mornings feel special even when you’re rushed.
Solves weeknight dinner crunch with a quick protein option, leverages asparagus and goat cheese, uses pantry staples, and makes portable leftovers for busy mornings.
I often struggle to make breakfast feel exciting during my busy weeks. That’s why this frittata is such a lifesaver! It’s quick to whip together, and you’ll have a filling meal without spending ages in the kitchen.
This recipe is super simple, taking just about 15 minutes from start to finish. Plus, you can use whatever leftover veggies you have in your fridge, which helps keep food waste low. Who doesn’t love a meal that’s nutritious and quick?
If you’re trying to mix up your breakfast and love frittatas, you might want to check out my White Pizza Frittata for another tasty twist!
Why You Will Love This Recipe
- Quick and Easy Prep You’ll love how fast this frittata comes together, making it a fantastic option for those busy mornings when you need to get out the door.
- Fresh and Creamy Flavor With the combination of mushrooms, asparagus, and goat cheese, you get a savory, light dish that feels both fresh and satisfying.
- Customizable Goodness Got leftovers? You can toss in any extra vegetables you have on hand, making this recipe adaptable to what you like or need to use up.
- Stays Fresh You can store this in the fridge for up to four days, making it a great make-ahead breakfast option that doesn’t go to waste.
Easy Goat Cheese Asparagus Frittata
- Prep Time: 5 minutes
- Cool Time: Not applicable
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A delicious mushroom and asparagus frittata featuring creamy goat cheese, perfect for a light meal.
Ingredients
- 2 large eggs, whisked
- 11/2 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, crumbled
Instructions
- Prep the Veggies: Start by sautéing the mushrooms and asparagus in a bit of olive oil over medium heat for about 5 minutes. You will know they are done when they are glistening and fragrant. Keep an eye on them; burning can happen quickly.
- Add Eggs & Cheese: Whisk the eggs in a bowl with water and a pinch of salt until frothy. Pour the egg mixture over the sautéed veggies in the pan. Sprinkle goat cheese on top and allow it to melt in. The eggs should look slightly set around the edges after a couple of minutes. Avoid stirring too much to maintain beautiful layers.
- Cook the Frittata: Reduce the heat and let the frittata cook gently. Look for bubbles forming on the surface, which indicates that it is cooking through, about 10 minutes. Do not overcook, or the frittata may end up dry.
- Finish Under Broiler: Carefully transfer the pan under the broiler for 1 to 2 minutes, keeping a close eye on it. The top should become golden and set. Do not walk away, as burnt edges can occur quickly.
- Cool & Serve: Let the frittata cool for a few minutes before slicing to help it firm up for easy serving. Enjoy it warm or at room temperature.
Notes
- Storage Tips: Allow the frittata to cool completely before refrigerating. It will last up to 4 days.
- Expert Tips: If your frittata tends to be too dry, check for doneness around the 8-minute mark. Eggs will continue to set after removing from heat.
- Use enough butter or cooking spray in your non-stick skillet to prevent sticking and allow for easy serving.
- To ensure even cooking, cook on medium-low heat and gently move the pan to distribute heat throughout.
- Reheating Instructions: If desired, enjoy the frittata cold as egg dishes may not reheat well.
- Serving Suggestions: Serve with a side of mixed berry salad, pair with crispy roast potatoes for a hearty meal, or accompany with cantaloupe and mozzarella salad.
- Recipe Variations: Substitute goat cheese with crumbled feta for different flavor profiles. For more greens, add spinach or kale. Incorporate herbs like parsley or basil for added flavor.
- Ingredient Notes: Eggs should be whisked well to incorporate air for a fluffy texture. Use fresh vegetables for the best flavor and quality.
Nutrition
- Serving Size: 1 serving
- Calories: 331
- Sugar: 3g
- Sodium: 334mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: Not available
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg
Find it online: https://bakeitwell.com/portobello-egg-strata
Recipe Tips
- If your frittata tends to be too dry, checking for doneness around the 8-minute mark can help. Eggs will continue to set after removing from heat.
- When cooking, using a non-stick skillet and ample butter or spray will prevent your frittata from sticking and allow for easy serving.
- If you want the frittata to cook evenly, cooking on medium-low heat and gently moving the pan can help distribute heat throughout.
- For storage, allowing the frittata to cool entirely before refrigerating will keep it fresh in the fridge for up to 4 days.
- If you’re making a larger frittata, using a 10 to 12-inch skillet allows for more even cooking and easier serving for multiple portions.
Serving Suggestions
Serve this frittata with a side of mixed berry salad or crispy roast potatoes for a hearty meal. Cantaloupe and mozzarella salad also complements this dish well, adding freshness to each bite.
This frittata can be used in various recipes, such as a vibrant brunch spread or a light yet satisfying breakfast. It also works wonderfully as a filling for breakfast wraps or a topping for gluten-free toast.
A drizzle of balsamic reduction or a sprinkle of fresh herbs can enhance the flavors further. Consider serving it with a dollop of Greek yogurt for added creaminess.
Recipe variations
- You can use egg whites instead of whole eggs for a lighter version that’s still packed with protein.
- Add 1 teaspoon of dried thyme or oregano for a burst of flavor that complements the asparagus beautifully.
- Either spinach or kale works great if you want to increase the vegetable content while adding a fresh taste.
- If you want to scale this recipe, use 4 eggs with 2 tablespoons of water and double the vegetable quantities accordingly.
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How to Store?
To keep your Easy Goat Cheese Asparagus Frittata fresh, follow these storage tips:
Room Temperature: Let the frittata sit at room temperature for no longer than 2 hours in an airtight container.
Refrigeration: After cooling, refrigerate in an airtight container for up to 4 days for optimal freshness.
Freezing: Wrap slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.
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