Mushroom-Cheddar Frittata

Here is another recipe from the Weekend Wizards cooking group. The recipe is from Martha Stewart. This was a great weeknight meal. I would make this again, and would switch up some of the vegetables to whatever I have on hand. This could be used as a great breakfast or brunch item.

Mushroom-Cheddar Frittata

10 oz white mushrooms, trimmed and quartered
1/2 lb red new potatoes, cut into 1/2 inch pieces
1 tbsp olive oil
2 shallots, minced (added)
coarse salt and ground pepper
8 large eggs
1/2 cup milk
1 tbsp Dijon mustard
1/4 tsp hot-pepper sauce
1 cup shredded cheddar cheese
10 oz broccoli, chopped

Preheat oven to 400 degrees.
Spray a 9 inch deep-dish pie plate with cooking spray, and add mushrooms, potatoes, shallots, and oil.
Roast for 20 minutes, tossing once.
Meanwhile combine eggs, milk, mustard, hot-pepper sauce, 1/2 tsp salt, and 1/8 tsp pepper.
Toss in cheese and broccoli.
Pour egg mixture over potato mixture, and stir.
Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, about 45 minutes.