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Easy Roasted Mushroom & Potato Cheese Frittata

Course: Breakfast, Brunch
Servings: 6
Author: Jen Nikolaus

Ingredients

  • 1 package white mushrooms trimmed and quartered
  • 1/2 pound red potatoes diced into 1/2" cubes
  • 1 Tbsp. olive oil
  • salt & pepper to taste
  • 8 eggs
  • 1/2 cup milk
  • 1 Tbsp. Dijon mustard
  • 1/4 tsp. hot pepper sauce I used Frank's Red Hot
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup Monterey Jack cheese
  • 1 10-oz package frozen chopped broccoli, thawed

Instructions

  • Preheat oven to 400 degrees F. In a 9-inch pie plate, toss mushrooms, potatoes and oil. Season with salt and pepper and roast for 20 minutes, tossing once.
  • Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot sauce, salt and pepper. Stir in cheese and broccoli.
  • When vegetables are done roasting, pour egg mixture over mushrooms and potatoes and stir to combine.
  • Bake until puffed and set in the middle, about 45 to 50 minutes. Cut into slices and enjoy!