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Overhead shot of frittata with carmelized onion spinach mushrooms and sliced red jalapeños with a poppy seed biscuit
Marissa Bolden

Creamed Greens and White Cheddar Eggs

These indulgent eggs are layered with a blanket of sharp white cheddar and topped with earthy, crispy mushrooms alongside velvety creamed greens that carry a subtle red jalapeño heat.
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Servings: 2
Ingredients Equipment Method

Ingredients
  

  • 4 Eggs
  • 2 Tbsp butter
  • 6 Mushrooms sliced
  • 2 oz White Cheddar cheese crumbled
  • 1 Jalapeno for garnish
  • 1/2 tsp Salt
  • 1/2 tsp Worcestershire sauce
  • 4 ounces mixed greens
  • 1/4 cup onions sliced
  • 2 tablespoons heavy cream
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Equipment

  • Large nonstick skillet
  • Small whisk
  • Mixing bowl
  • Spatula

Method
 

  1. Prepare the Mushrooms: Warm 1 tablespoon of butter in a skillet over a medium flame. Sauté the mushroom slices for approximately 4 minutes per side until they reach a deep brown color. Incorporate the salt and a dash of Worcestershire sauce, stir briefly, and then set the mushrooms aside.
  2. Cream the Greens: Add more butter to the pan and sauté the onions for about 10 minutes until they develop color. Stir in the heavy cream and mixed greens. Promptly take the skillet off the heat, stirring until the greens are wilted into the cream and onion mixture. Finish by seasoning with salt and pepper.
  3. Cook the eggs. Whisk the eggs thoroughly and add butter to a non-stick pan. Pour in the eggs, swirling them to cover the pan surface. Once the eggs are mostly set, season with salt and pepper, then flip.
  4. Assemble and Serve: Transfer the eggs to a plate. Garnish with the prepared creamed greens, the browned mushrooms, crumbled white cheddar, and fresh jalapeno slices.