Mushroom, Cheddar and Toast Frittata

By carol gorman

Ingredients

• 10 large eggs
• 1/4 cup whole milk
• 2 tbsp unsalted butter, divided
• 2 slices sourdough bread cut into 3/4 inch cubes
• 1/2 pound button mushrooms
• 6 scallions thinly sliced white and green pieces separated
• 1/2 cup shredded cheddar ( sharp)

Details

Servings 4
Adapted from firsttaste.kraftcanada.com

Preparation

Step 1

overview

Prep Time: 30 mins

Total Time: 40 mins

Makes: 4 servings

ingredients

10 large eggs

1\4 cup whole milk

2tbls unsalted butter,divided

2 slices sourdough bread cut into 3\4 inch cubes

1\2 pound button mushrooms, or your preference

6 scallions thinly sliced white and green pieces separated

1\2 cup shredded cheddar (sharp) 1 1\2 ounces
directions

Preheat oven to 425, in a large bowl whisk together eggs and milk and season with salt and pepper. In a 10 inch oven safe nonstick skillet melt 1tbls butter over medium heat. Add bread and cook turning until golden brown on all sides. Transfer to a plate.

Add remaining tbls butter and mushrooms cooks until softened. Lower the heat and add scallions whites and cook until tender. Season. Add egg mixture to skillet stirring until large curds from eggs are halfway set. Press bread into eggs.

Sprinkle with cheese and bake until puffed and center is set. Top with scallion greens.
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