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Mushroom-Cheddar Frittata

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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

Details

Servings 4
Preparation time 30mins
Cooking time 75mins

Preparation

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.

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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