Mushroom-Cheddar Frittata
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Everyday Food, November Winter 2007
- Prep Time 10 minutes
- Total Time 1 1/4 hours
- Yield Serves 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
- 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.
- 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.
- 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.
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quick and tasty! i'll make it again!
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.
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
Does anyone know the calorie count in a portion of this frittata? Inquiring minds would like to know.
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