Everyday Food Blog

Mushroom, Cheddar, and Toast Frittata

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Want to know a secret? Everyday Food loves making breakfast for dinner -- and we think you should, too! Most of our favorite early-morning foods are straightforward recipes that can be prepared quickly. What's not to love? In fact, we enjoy these dishes so much that Sarah Carey will be cooking up a brand-new breakfast every day this week! Today, she's combining two a.m. classics -- the frittata and strata -- by baking thick cubes of crusty bread inside a mushroom and cheddar frittata. Our test kitchen named this unusual recipe the "fristrata," and we have a feeling you'll absolutely love it!

Want to make this meal? Here's what you'll need to shop for:

    • 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)

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