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Mushroom-cheddar frittata Recipe

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This recipe for Mushroom-cheddar frittata, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package white mushrooms trimmed and quartered
1/2 lb. red new potatoes, cut into 1/2 inch pieces
1 tbsp. olive oil
coarse salt and pepper
8 large eggs
1/2 c. whole milk
1 tbsp. dijon mustard
1/4 tsp. hot pepper sauce
1 c. shredded white cheddar
1 pkg. frozen chopped broccoli

Directions:
Directions:
Preheat oven to 400. 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 and hot sauce, 1/2 tsp. salt and 1/8 tsp. 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 paring knife inserted in center of frittata comes out clean, 45-50 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10

 

 

 

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