Mushroom-Cheddar Frittata

Mushroom-Cheddar Frittata

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  • Prep Time


  • Total Time


  • Servings



  • 1 package (10 ounces) white mushrooms, trimmed and quartered

  • ½ pound red new potatoes, cut into ½-inch pieces

  • 1 tablespoon olive oil

  • Coarse salt and ground pepper

  • 8 large eggs

  • ½ cup whole milk

  • 1 tablespoon Dijon mustard

  • ¼ 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.


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