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Mushroom-Cheddar Frittata

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

Source: Everyday Food, November 2007
Total Time Prep Servings

Ingredients

Directions

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74
  • sandy b
    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.
    Reply
  • CarmelinaCAN
    11 MAR, 2011
    quick and tasty! i'll make it again!
    Reply
  • spulley
    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.
    Reply
  • skiski
    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
    Reply
  • vzblandome
    11 MAY, 2010
    Does anyone know the calorie count in a portion of this frittata? Inquiring minds would like to know.
    Reply
  • talarc
    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
    Reply

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