Sometimes a simple frittata with a few basic ingredients just hits the spot.
Mushroom and spinach frittata
1–1/4 cup sliced mushrooms
1–1/2 tightly packed cups spinach
1 small clove garlic, minced
fresh ground pepper
1/4 cup grated Parmesan cheese plus a little more for the top
Heat a small amount of olive oil in a pan. Add the mushrooms. Cook over medium heat for several minutes until the mushrooms are cooked and soft, adding the garlic for the last minute or so. Then start adding the spinach a handful at a time, stirring and turning over until the spinach is just wilted. Continue until all the spinach has been added and is wilted. Add some fresh ground pepper. If there is excess liquid in the pan, turn up the heat and cook for a minute or so to boil this off. (Sometimes I have the extra liquid and sometimes not. I wonder if this depends on the mushrooms?) Remove the mushroom and spinach mixture from the pan.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan if needed and let it get hot. Add a small amount of egg mixture to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the mushrooms, spinach, and Parmesan into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up sprinkle a bit more of the Parmesan on the top. Place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.