What’s for dinner: Mushroom-Cheddar Frittata

Click on the photo to go to the recipe on the Everyday Food website.

“In a 9-inch deep-dish pie plate …”

So there I was, 9-inch pie plate at the ready, thinking, “I wonder if these potatoes and mushrooms are going to cook down to approximately 1/4 of their current size, because there is no way all of these ingredients are fitting in here.”

Oh, a deep-dish pie plate. The deep-dish pie plate that we all have, for those deep-dish pies we’re always baking. I hate to tell you this, Everyday Food editors, but most of us are lucky to have a regular pie plate — I located mine only after five minutes of foraging through choppers, serving platters and the plastic device at right, which I think is designed to … fit on top of pickle lids so you can drain the juice out? No, that wouldn’t work. (Mr. Brooks was able to figure out what it is — or at least what it goes with, which is the Zyliss food chopper.)

At any rate, the point is: Few people who need Everyday Food to guide them through dinner are going to have a deep-dish pie plate. I used a casserole dish instead, and decided it wouldn’t matter if the corners got a little more done than the inside.

Cost of ingredients: $13.27 (half of which was the cheddar cheese, since I couldn’t find a smaller size of white cheddar). I already had olive oil, Dijon mustard, salt and pepper.

Substitutions: None.

As easy as they said? Once I settled on the casserole pan instead, yes. However, asking someone to pat dry chopped broccoli seems sort of excessive, since once it’s thawed from frozen it’s kinda liquid-y. Why not just use fresh?

How’d THAT go over? Pretty good. I imagine that the reason this isn’t called “Mushroom-Cheddar Scrambled Eggs” is so that it sounds more dinnerlike, but that’s basically what it is, only in a more solid form. However, considering the first thing that both Mr. Brooks and I did when we sat down at the table was mash our portions down into more forkable form, scrambled eggs is what we ended up with.

Would I make it again? Maybe — as scrambled eggs, or an omelet. That way the browning would be more consistent, instead of leaving us with a dish that’s golden crispy on top and completely pale inside. That’s a little disturbing.

WHAT SAM WORE: 03-19-10
The shirt: University of Montana T-shirt, a Christmas/thanks-for-picking-me-up-at-the-airport gift from Mr. Brooks.
The shorts: Camouflage print cargo shorts by Mossimo, from Target.
The shoes: Sneakers by Puma, from the outlet store at Cabazon, Calif.
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