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Mushroom-Cheddar Frittata

This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.

  • prep: 10 mins
    total time: 1 hour 15 mins
  • servings: 4

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Ingredients

  • 1 package (10 ounces) white mushrooms, trimmed and quartered
  • 1/2 pound red new potatoes, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 8 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon hot-pepper sauce
  • 1 cup shredded white cheddar
  • 1 package (10 ounces) frozen chopped broccoli, thawed and patted dry

Directions

  1. Step 1

    Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossing once.

  2. Step 2

    Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.

  3. Step 3

    Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.

Source
Everyday Food, November Winter 2007

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Reviews (6)

  • 16 Jul, 2012

    We loved this frittata! I used crimini mushrooms, roasting them makes them so tasty. I also cooked my own broccoli instead of using frozen. I omitted the potatoes because i was serving it with the Potato, Celery and Watercress salad on this same site. Mine too was done early, first checked at 35 minutes and took it out. I will be serving this at a ladies brunch with the potato salad.....both very delicious.

  • 11 Mar, 2011

    quick and tasty! i'll make it again!

  • 6 Dec, 2010

    very simple, easy and versatile. Mine cooked in 30 minutes. I added a small onion to the potatoes and mushrooms, and next time I will add garlic too, for some additional flavor, as it was a little bland for our tastes.

  • 23 Aug, 2010

    From the Nov 2007 issue...per serving 380 cal, 23.8 g fat (9.3 g sat fat), 25 g protein, 18.8 g carb, 3.2 g fiber

  • 11 May, 2010

    Does anyone know the calorie count in a portion of this frittata? Inquiring minds would like to know.

  • 19 Mar, 2009

    this was delicious! i love eggs, so i knew i would like this, but i think everyone you make it for will love it. it's super easy to make and doesn't really require too much attention so you can do other things while it's baking. my only concern was that it is 4 LARGE servings. i think you could get away with cutting this into 6 or 8 pieces instead of 4, but still delicious