Go Back

Asparagus and Mushroom Frittata for One

A delicious and easy frittata made for one.
Author Lynn / Turnips 2 Tangerines


  • One
  • 1 tablespoon butter
  • 4-5 mushrooms sliced
  • 4-5 asparagus spears trimmed and cut into 1/2 inch pieces
  • 1/8 teaspoon garlic and herb seasoning
  • couple grinds of black pepper
  • 2 large eggs
  • 1 tablespoon milk
  • 1 tablespoon sliced green onions
  • 2 tablespoons finely shredded cheese


  • Preheat the oven to broil.
  • Melt butter in a 7 to 8-inch non-stick skillet over medium heat. Add the sliced mushrooms and cook for 5-8 minutes, turning often until mushrooms are golden brown. Add the asparagus and cook for 2-3 minutes longer. Season with garlic and herb seasoning and a couple grinds of black pepper. Whisk the eggs in a bowl with milk until light and frothy. Slowly pour into the mushroom and asparagus mixture. Sprinkle with sliced green onions and shredded 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 mixture and tilt the pan so the uncooked egg runs under the cooked eggs. Cook for another minute or so.
  • 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 cheese if desired. Transfer egg mixture to serving plate.