One Person Feta, Asparagus, Mushroom & Spinach Frittata

When I occasionally become bored of overnight oats for a quick pre-prepped breakfast, I often turn to something making use of eggs. And recently, frittatas have been what I opt for.

Although they take a while in the oven, I usually have the oven on at some point in the evening- and so I just pop it in whilst I’m making and eating my tea, allow it to cool, and package it up for the next day.

This recipe incorporates what I think are some the best ingredients to include in a frittata: asparagus, mushrooms, and feta cheese. You can pretty much add in any vegetables you like, but I do recommend you try this at least once.

If you’re a student, then these ingredients are versatile ones: grill the rest of the asparagus and serve in a salad, or with sweet potato, regular potato, or rice. and one of fish/chicken/quorn/tofu. You can also toss it into pasta, or scrambled eggs. Cook the remaining mushrooms with garlic and some of the spinach, and throw onto toast. Crumble the feta into salads, onto sweet potatoes, or make a fancier tuna melt. Boil your eggs and add to sandwiches, salads, crack onto a pitta pizza, scramble with veggies for a good breakfast, or take to uni as a snack. You have plenty of options…


  • 2 extra large eggs
  • 30g feta cheese, crumbled
  • 4-5 asparagus spears
  • 1 small handful of spinach
  • 3-4 mushrooms
  • Black pepper, salt, and dried Italian herbs to taste (you can also add in a dash of chilli)


  • Preheat the oven to 190*c, and grease an ovenproof dish.
  • In a large bowl whisk together the three eggs, pepper, dried herbs, and salt. Then move on to preparing the vegetables…
  • Snap the tough ends off of the asparagus, and chop into pieces- about the length of your little finger. Slice the mushrooms up too.
  • Add your asparagus, mushrooms, and spinach into the egg mixture, followed by the feta. Stir to incorporate.
  • Pour this into your oven proof dish, and then loosely cover with foil to prevent the top of the frittata from burning. Don’t let the foil touch the top of the uncooked frittata- we don’t want it to stick as it rises.
  • Place into the oven for 50 minutes, uncovering for the last 10 minutes, so that the frittata can turn golden on top.
  • Once cooked, either dig in straight away- or allow to cool, chop up, and place into a lunch box for later…

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