Easy and Healthy One-Pan Meals for a Fresh Start to Spring

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Asparagus and Mushroom Frittata

This protein-packed frittata brings together tender asparagus, earthy mushrooms, and creamy goat cheese in a simple, one-pan meal. A sprinkle of fresh red onion adds a bit of sharpness, balancing the rich, fluffy eggs. Light yet satisfying, this frittata is a great way to highlight fresh spring vegetables with minimal effort!

Ingredients (for 4-6 servings):

• 6 large eggs
• ¼ cup milk
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ½ small red onion, thinly sliced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup mushrooms, sliced
• ¼ tsp red pepper flakes (optional)
• ½ cup crumbled goat cheese
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté red onion, asparagus, and mushrooms for 4-5 min. until softened. Add red pepper flakes if using.
4. Pour the egg mixture over the vegetables and gently stir to distribute evenly. Sprinkle with goat cheese.
5. Cook for 2-3 min. on the stovetop until the edges start to set, then transfer to the oven.
6. Bake for 12-15 min. or until the center is just set.
7. Let cool slightly, then garnish with fresh parsley before slicing and serving.