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Fast & Easy Dinner: Mushroom-Cheddar Frittata

Fast & Easy Dinner: Mushroom-Cheddar Frittata


Although this recipe takes a little over an hour to cook, it makes a good weeknight meal because there's minimal prep-work. Once it's in the oven, you can forget about it! Add a crisp, green salad for a balanced vegetarian meal.

With its roasted mushrooms and rich cheese, this crust-less pie is also an excellent option for a vegetarian Thanksgiving. To look at the recipe,

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Mushroom-Cheddar Frittata

Mushroom-Cheddar Frittata

Mushroom-Cheddar Frittata

Ingredients

  1. 1 package (10 ounces) white mushrooms, trimmed and quartered
  2. 1/2 pound red new potatoes, cut into 1/2-inch pieces
  3. 1 tablespoon olive oil
  4. Coarse salt and ground pepper
  5. 8 large eggs
  6. 1/2 cup whole milk
  7. 1 tablespoon Dijon mustard
  8. 1/4 teaspoon hot-pepper sauce
  9. 1 cup shredded white cheddar
  10. 1 package (10 ounces) frozen chopped broccoli, thawed and patted dry

Directions

  1. Preheat oven to 400 degrees.
  2. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossing once.
  3. Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
  4. Stir in cheddar and broccoli.
  5. 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.

Serves 4.

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