Meet the Fristrata

Most of our favorite early-morning foods are straightforward recipes that can be prepared quickly.What's not to love? Today, we've combined two a.m. classics -- the frittata and strata -- by
baking thick cubes of crusty bread inside a mushroom and cheddar frittata. The "EDF" test kitchen named this unusual recipe the "fristrata," and we have a feeling you'll love it as much as we do!

Mushroom, Cheddar, and Toast Frittata

Related:15 New Ideas for a Healthy, Delicious Breakfast

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)

Related: Healthy Afternoon Snacks You'll Dream About All Day

1. 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.

2. 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.

3. Sprinkle with cheese and bake until puffed and center is just set, 5 to 7 minutes. Top with scallion greens.

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