I changed up Martha Stewart’s Cheese Frittata for my Martha Stewart Cooking Challenge.
I took the basic recipe and made it my own. The result is a quick and easy recipe that is delicious for breakfast, lunch, or dinner.
Frittatas are great because you can change them with whatever you have on hand.
You can add meat or make it meatless. You can use peppers, onions, and mushrooms, like I did. Or you can use just peppers and onions or add in other vegetables.
The Martha Stewart recipe that inspired this frittata was a Mushroom Cheddar Frittata from Everyday Food Magazine in 2007.
Martha’s Cheese Frittata recipe had potatoes in it. I changed it up, left out the potatoes, and added some kielbasa sausage.
Martha Stewart’s cheese frittata recipe also had broccoli in it. I love broccoli, but not so much in a frittata. If you love broccoli, feel free to add it to the peppers, onion, and mushrooms.
Ingredients
- oil
- salt
- pepper
- eggs
- milk
- Dijon mustard
- cheddar cheese
- red, green, or yellow peppers
- onion
- mushrooms
- cooked kielbasa sausage
Be sure to check out the other recipes in my Martha Stewart Cooking Challenge.
Martha Stewart's Cheese Frittata
Frittatas are an easy and delicious way to use up those odds and ends in your fridge.
Ingredients
- 1 tablespoon oil
- 2 green or colored peppers, chopped
- 1 onion, diced
- 8 ounces mushrooms, sliced
- salt
- pepper
- 8 eggs
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- 8 ounce cooked sliced kielbasa sausage
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 425 degrees.
- In a bowl, whisk together eggs, milk, mustard , 1/2 teaspoon of salt, and 1/4 teaspoon of ground pepper. Or salt and pepper the desired amount.
- Heat oil in an oven-safe 10-inch ( or so ) skillet or pan. Cast iron works great.
- Add peppers, onions, and mushrooms to pan.
- Cook, stirring occasionally, for 5 minutes or until vegetables are tender.
- Add meat and cook for 2-3 minutes or until meat is starting to brown. Remove from heat.
- Sprinkle cheese on top of vegetables.
- Pour egg mixture on top of cheese.
- Place in oven and cook for 45 minutes or until puffed and set in the middle.
- Serve and enjoy!
Notes
This recipe is gluten-free as long as your ingredients, like Dijon mustard is gluten free.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 355Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 296mgSodium: 795mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 19g
Nutritional values are approximate and aren't always accurate.
Hello from Texas! I’d like to try this recipe. What size skillet does this recipe need? My cast iron skillet is 10″. If my skillet isn’t large enought, could it be transferred into a pyrex dish (like a 9 x 13″) for the baking portion? Thank you.
I am so sorry that I did not put that in the recipe. I used a 10 inch pan. If the pan is a little bigger it just wouldn’t be as thick and might not take as long to cook. If your cast iron is 10 inches it should work great. I updated the recipe to add the size of the pan.