This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce. Everyday Food, November Winter 2007

  Prep Time 10 minutes
  Total Time 1 1/4 hours
  Yield Serves 4

• 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

1. 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, tossing once.
2. 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.
3. 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.

tags: vegetarian, brunch

source: http://www.marthastewart.com/313687/mushroom-cheddar-frittata