Looking for a quick and simple way to whip up a delicious breakfast or brunch this weekend? Serve these adorable frittatas for 1. Here I’ve paired it with asparagus and goat cheese, but you can easily substitute with any combination of cheese and vegetables. Some of my favorites include smoked mozzarella with spinach and roasted red peppers, mushrooms with gruyere, cheddar with tomato and fresh herbs or smoked salmon with crème fraiche. Serve with a green salad and rustic multigrain toast and you’ll have the perfect, healthy meal with less than 500 calories and over 20 grams of protein per serving.
Recipe: Asparagus and Goat Cheese Frittata
- 3 eggs
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- ¼ small red onion, chopped
- 3 ounces chopped roasted* asparagus (about 5 spears)
- 1 ounce fresh goat cheese
Beat eggs and season well with salt and pepper. Heat oil in a small cast iron or other ovenproof skillet on medium heat (I used an 8″ scanpan skillet). Add onion and cook 2 to 3 minutes to soften. Add asparagus and eggs; cook 1 to 2 minutes until almost set. Dot with goat cheese. Place under broiler until golden, 2 to 3 minutes. Garnish with additional pepper and serve immediately.
* Roast asparagus with a dash of olive oil, salt, and pepper on 400 for 6-8 minutes.