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