Spring means asparagus season — and what better way to celebrate it than with a quick, solo-sized frittata? This Asparagus & Goat Cheese Frittata is creamy, tangy, and perfectly portioned for one.
It’s one of those recipes that works for breakfast, brunch, or dinner — basically whenever you want something easy but still feels like real cooking. Plus, it sneaks in veggies while tasting indulgent thanks to the goat cheese.
🌱 Why this recipe works for spring
- Seasonal produce: Fresh asparagus at its best.
- Protein-rich: Eggs keep you full and fuelled.
- Quick cook: Ready in under 20 minutes.
- Solo-sized: No giant frittata lingering in the fridge for days.
🛒 Ingredients (Serves 1)
- 2 eggs
- 1 tbsp milk (or water)
- 4–5 asparagus spears, trimmed and chopped into 2–3cm pieces
- 1 small shallot or ¼ onion, finely sliced
- 1 tsp olive oil
- 20g goat cheese, crumbled (about 2 tsp)
- Salt & pepper, to taste
👩🍳 Step-by-Step Instructions
- Preheat oven grill: Set to medium-high (or use a toaster oven).
- Cook veg: Heat oil in a small ovenproof frying pan. Sauté shallot for 2 minutes, then add asparagus and cook until just tender.
- Whisk eggs: Beat eggs with milk, salt, and pepper. Pour over the veggies.
- Cook base: Let eggs cook gently for 3–4 minutes until mostly set.
- Finish under grill: Sprinkle with goat cheese and place pan under grill for 2–3 minutes until top is golden and set.
- Serve: Slide onto a plate and enjoy hot.
🔄 Swaps & Variations
- Cheese swap: Use feta or ricotta if goat cheese isn’t your thing.
- Extra veg: Add cherry tomatoes, zucchini, or baby spinach.
- Protein boost: Toss in cooked chicken or smoked salmon.
- Low-dairy: Skip cheese and add fresh herbs like parsley or dill.
❄️ Storage & Leftovers
- Best eaten fresh, but will keep in the fridge for 1 day.
- Reheat gently in a pan or eat cold like a Spanish tortilla.
- Works well packed as a light lunch with salad.
⚡ Nutrition Per Serve (approx.)
- Calories: ~280
- Protein: 18g
- Fat: 20g
- Carbs: 6g
- Fibre: 2g
💡 Plan4One Tip
Buy a bunch of asparagus, cook half, and store the rest in a jar with water in the fridge (like flowers). They’ll stay crisp for days and be ready for your next spring recipe.
🌟 Your Turn
Would you keep it simple with asparagus, or add a handful of cherry tomatoes for extra colour? Tell me your version below — and don’t forget to subscribe for more spring-ready, solo-sized meals.
