Mushroom and Spinach Frittata for Two

When I’m craving something savory and cheesy but don’t really feel like cooking, one of my favorite go-to dishes is a simple frittata.

Frittatas are easy to make for one to two people, and my method doesn’t require turning on the whole oven.

Normally frittatas are started off on the stove and then baked in the oven. My version also starts on the stove, but then finishes under the broiler. It’s probably not authentic, but it sure is easier and quicker!

I actually started making it this way because I am not particularly good at making omelettes—I can’t seem to get that flip right and the bottom always gets overcooked.

By using the broiler, I am able to finish cooking the eggs without drying them out. The frittata stays soft and creamy with gooey cheese, not over-baked and brown.

How to Make Mushroom and Spinach Frittata

Start with 4 eggs, 1/4 of a small onions or 1/4 cup of scallions (not pictured), a large handful of baby spinach, about 1 cup of button mushrooms, a few cloves of garlic, and grated cheese.

Wash and drain the spinach, mince the garlic, and wash and slice the mushrooms. Set the veggies aside.

Next, in a small bowl whisk together the eggs, scallions, and salt and pepper. Set aside.

Now heat a small non-stick or cast iron skillet over medium-high heat. Also, turn on the oven broiler and set it to high.

Into the skillet, drizzle in a little olive oil and when it starts to glisten, add minced garlic. Cook the garlic for about 1 minute or until it become fragrant. Be careful not to burn it.

Next, add in sliced mushrooms and sauté them until they have cooked down and most of the water has evaporated. Then add in the spinach and cook until it has wilted down. Finally drizzle in a little more oil and add the eggs.

Use a spatula to pull in the sides of the eggs so large curds form. Keep pulling from the sides into the center of the pan, until the eggs start getting fluffy and holding their shape.

Before the eggs are fully cooked, turn off the heat and stir in grated cheese. Give the cheese a little stir so it mixes a bit into the eggs.

Place the skillet under the broiler and cook until the eggs are no longer raw and the cheese is completely melted. This may take 2-5 minutes depending on your broiler.

What to Serve with Frittata

  • Buttered toast.
  • Country potatoes or hash browns. 
  • Make into a sandwich with toasted English muffin and ham or sausage.
  • Make into a burrito with avocado, salsa, and sour cream.

Variations

Another thing I love about frittatas is you can add any ingredients you have on hand. It’s a great way to use up leftovers or try different flavor combinations! 

  • Pesto Version: Stir in gruyere or mozzarella cheese into the eggs before broiling. Then drizzle the cooked frittata with 2 teaspoons of prepared pesto.
  • Pizza Version: Stir in diced bell pepper, crumbled sausage, and sautéd mushrooms into the eggs. Before broiling, drizzle the top of the frittata with a spoon of marinara or pizza sauce, some grated mozzarella, and a sprinkle of dried oregano and garlic powder.

Give this simple recipe a try. It’s easy and versatile. And if you have a mini 4-inch skillet, you can scale the recipe down to make a frittata for one!

Here are a few other egg recipes

Curried Scrambled Eggs
Scrambled eggs with spicy bits of chili and salty sweet onions.
Check out this recipe
Joby's Test Kitchen plate of Indian scrambled eggs with onions, mustard seeds, and curry leaves.
Mushroom Spinach Frittata for Two
A delicious cheesy vegetable frittata, perfect for two!
Check out this recipe
Pan with mushroom and spinach frittata for two.

Pan with mushroom and spinach frittata for two.

Mushroom Spinach Frittata for Two

Joby’s Test Kitchen
A delicious cheesy vegetable frittata, perfect for two!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 4 large eggs
  • ¼ small onion or ¼ cup scallions
  • salt & pepper to taste
  • 2-3 cloves garlic, minced
  • ⅔-1 cup button mushrooms, sliced
  • ⅔-1 cup baby spinach, rinsed and dried
  • 2 oz grated cheese, optional
  • olive oil

Instructions
 

  • In a small bowl whisk together the eggs, onions/scallions, and salt and pepper.
  • Heat a mini non-stick or cast iron skillet over med-high heat. Also, turn on the oven broiler to high.
  • Into the skillet, drizzle in a little olive oil. When it starts to glisten, add the garlic and cook for about 1 minute (you can also sauté the onion here instead of adding to the raw eggs).
  • Next add the mushrooms and sauté them until they have cooked down and the water has evaporated. Then add the spinach and cook until it has wilted down.
  • Now add a little more oil if needed and then the eggs. Use a spatula to pull in the sides of the eggs so large curds form. Before the eggs are fully cooked, turn off the heat and sprinkle on the cheese. You can stir it a little into the eggs.
  • Place under then broiler until the eggs finish cooking and the cheese completely melts, about 2-5 minutes.

Notes

Variations:

  • Pesto Version: Sauté some minced garlic before adding the eggs and stir in gruyere or mozzarella cheese before broiling. Then drizzle the cooked frittata with 2 tsps of prepared pesto.
  • Pizza Version: Stir in some diced bell pepper, crumbled sausage, and sautéd mushrooms into the eggs. Before broiling, drizzle the top of the frittata with a spoon of marinara or pizza sauce, some grated mozzarella, and a pinch of dried oregano and garlic powder.
Keyword cheese, eggs, mushrooms, spinach

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