Sarah’s Tip of the Day:
Avoid using packaged croutons, which are too small and will sink into the frittata, in this recipe.
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PREP: 30 mins
TOTAL TIME: 40 mins
10 large eggs, lightly beaten
1/4 cup whole milk
Coarse salt and pepper
2 tablespoons unsalted butter, divided
2 slices sourdough bread, cut into 3/4-inch cubes
1/2 pound button mushrooms, trimmed and sliced
6 scallions, thinly sliced, white and green parts separated
1/2 cup shredded cheddar (1 1/2 ounces)
Preheat oven to 425 degrees. In a large bowl, whisk together eggs and milk and season with salt and pepper. In a 10-inch oven-safe, nonstick skillet, melt 1 tablespoon butter over medium-high. Add bread and cook, turning, until golden on all sides, about 4 minutes. Transfer to a plate.
Add remaining tablespoon butter and the mushrooms, and cook until softened, about 4 minutes. Lower heat to medium, add scallion whites, and cook until soft, 3 minutes more. Season. Add egg mixture to skillet, stirring until large curds form and eggs are halfway set, about 2 minutes. Press bread into eggs.
Sprinkle with cheese and bake until puffed and center is just set, 5 to 7 minutes. Top with scallion greens.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Mushroom, Cheddar, and Toast Frittata – Everyday Food with Sarah Carey