Spinach-Mushroom Frittata

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Preparation time: 15 mins
Cooking time: 20 mins

Serves: 2

Dietary guidance: v 

Tags: spinach · breakfast · main · eggs · brunch ·


1 Tbsp EVOO
1 Tbsp butter
1/4 c diced onions
1/2 c sliced mushrooms
1 c loosely packed fresh spinach
4 eggs
splash of milk or half-n-half
Few shakes of Tabasco (optional)
2 Tbsp Boursin cheese, crumbled
1/4 c shredded cheddar cheese
salt & pepper, various dried herbs/spices (I used a prepackaged grilling rub that I got via my wine club a while back; it's got rosemary, onion, garlic, red pepper flakes, and some other stuff)
1/4 c chopped parsley


Preheat oven to 350°.

In an oven-proof 10" skillet, sautee the onions and mushrooms in the oil and butter over medium heat until the mushrooms are browned and the onions are soft & translucent. Add the spinach and let it wilt a bit. In the meantime, mix up the eggs with the milk (or half-n-half), Tabasco (if using), salt & pepper, and spices. Crumble in the Boursin cheese (a soft, spreadable garlic-herb cheese). Pour the egg mixture over the veggies, and top with the shredded cheddar cheese. Pop the whole thing in the oven for 10 minutes, then broil for another minute or two to puff it up and get the cheddar all golden brown and delicious. Cut into four wedges, garnish with chopped parsley, and serve immediately.

This was the perfect amount for two people, but if you're serving other stuff (like fruit, toast, etc.) you can probably stretch it to four people.

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