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Mushroom, Cheddar, and Toast Frittata


Thick cubes of bread make this dish feel like an inside-out egg sandwich.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, October 2013


  • 10 large eggs, lightly beaten
  • 1/4 cup whole milk
  • Coarse salt and pepper
  • 2 tablespoons unsalted butter, divided
  • 2 slices sourdough bread, cut into 3/4-inch cubes
  • 1/2 pound button mushrooms, trimmed and sliced
  • 6 scallions, thinly sliced, white and green parts separated
  • 1/2 cup shredded cheddar (1 1/2 ounces)


  1. Preheat oven to 425 degrees. In a large bowl, whisk together eggs and milk and season with salt and pepper. In a 10-inch oven-safe, nonstick skillet, melt 1 tablespoon butter over medium-high. Add bread and cook, turning, until golden on all sides, about 4 minutes. Transfer to a plate.

  2. Add remaining tablespoon butter and the mushrooms, and cook until softened, about 4 minutes. Lower heat to medium, add scallion whites, and cook until soft, 3 minutes more. Season. Add egg mixture to skillet, stirring until large curds form and eggs are halfway set, about 2 minutes. Press bread into eggs.

  3. Sprinkle with cheese and bake until puffed and center is just set, 5 to 7 minutes. Top with scallion greens.

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