Another hit from Everyday Food! I made this Mushroom Cheddar Frittata last night for dinner and it got rave reviews from my husband who had to it eat it on the run as he got called out just as we were sitting down for dinner :-(. Annalynn has been sick and has not been eating much but did pick out the mushrooms and ate them. She loves her veggies!! The other night at Panda Express the lady behind the counter gave her candy. We let her eat it since it was on Halloween and she ate it intermittently with her zucchini and mushrooms.
Mushroom Cheddar Frittata
1 package (10 oz) 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 oz) 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 20 minutes, tossing once. Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot pepper sauce, 1/2 teaspoon salt, 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 in center comes out clean, 45 to 50 minutes.