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Gallery Mushroom-Cheddar Frittata Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Mushroom-Cheddar Frittata
Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 4
Gallery
Mushroom-Cheddar Frittata
Mushroom-Cheddar Frittata
Mushroom-Cheddar Frittata
Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 10 mins total: 1 hr 15 mins
Servings: 4
prep: 10 mins
total: 1 hr 15 mins
prep:
10 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
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, tossingonce.
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.
Reviews (6)
Add Rating & Review 74 Ratings 5 star values: 12 4 star values: 18 3 star values: 25 2 star values: 15 1 star values: 4
Reviews (6)
Add Rating & Review 74 Ratings 5 star values: 12 4 star values: 18 3 star values: 25 2 star values: 15 1 star values: 4
Add Rating & Review
74 Ratings 5 star values: 12 4 star values: 18 3 star values: 25 2 star values: 15 1 star values: 4
74 Ratings 5 star values: 12 4 star values: 18 3 star values: 25 2 star values: 15 1 star values: 4
74 Ratings 5 star values: 12 4 star values: 18 3 star values: 25 2 star values: 15 1 star values: 4
5 star values: 12 4 star values: 18 3 star values: 25 2 star values: 15 1 star values: 4
Martha Stewart Member Rating: Unrated 07/16/2012 We loved this frittata! I used crimini mushrooms, roasting them makes them so tasty. I also cooked my own broccoli instead of using frozen. I omitted the potatoes because i was serving it with the Potato, Celery and Watercress salad on this same site. Mine too was done early, first checked at 35 minutes and took it out. I will be serving this at a ladies brunch with the potato salad.....both very delicious. Martha Stewart Member Rating: Unrated 03/11/2011 quick and tasty! i'll make it again! Martha Stewart Member Rating: Unrated 12/06/2010 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. Martha Stewart Member Rating: Unrated 08/23/2010 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 Martha Stewart Member Rating: Unrated 05/11/2010 Does anyone know the calorie count in a portion of this frittata? Inquiring minds would like to know. Martha Stewart Member Rating: Unrated 03/19/2009 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 deliciousMartha Stewart Member
Rating: Unrated 07/16/2012
We loved this frittata! I used crimini mushrooms, roasting them makes them so tasty. I also cooked my own broccoli instead of using frozen. I omitted the potatoes because i was serving it with the Potato, Celery and Watercress salad on this same site. Mine too was done early, first checked at 35 minutes and took it out. I will be serving this at a ladies brunch with the potato salad…..both very delicious.
Rating: Unrated
Rating: Unrated 03/11/2011
quick and tasty! i’ll make it again!
Rating: Unrated 12/06/2010
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.
Rating: Unrated 08/23/2010
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
Rating: Unrated 05/11/2010
Does anyone know the calorie count in a portion of this frittata? Inquiring minds would like to know.
Rating: Unrated 03/19/2009
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
All Reviews for Mushroom-Cheddar Frittata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom-Cheddar Frittata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
