MUSHROOM, CHEDDAR, AND TOAST FRITTATA

Mushroom, Cheddar, and Toast Frittata image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 446 g, Fat 28 g, Fiber 2 g, Protein 25 g, SaturatedFat 11 g