Active Time

　　15 min

　　Total Time

　　45 min

　　Light in texture yet satisfyingly rich, this elegant one-dish brunch surprises with its earthy depth.

　　

Ingredients

Butter for greasing dish

　　10 large eggs

　　1 cup whole milk

　　1 1/2 teaspoons salt

　　1/2 teaspoon black pepper

　　5 oz Swiss cheese, coarsely grated (1 1/2 cups)

　　10 oz cremini mushrooms, trimmed and coarsely chopped (1/4-inch pieces)

　　1 large sweet potato (8 to 10 oz), peeled and coarsely chopped (1/4-inch pieces)

　　1 large shallot, halved and thinly sliced

　　3 tablespoons olive oil

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).

　　

Step 2

Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.

　　

Step 3

Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.

　　

Step 4

Serve eggs with roasted vegetables spooned on top.

　　

Nutrition Per Serving

Per serving: 344 calories

　　25 g fat (10 g saturated) fat

　　383 mg cholesterol

　　775 mg sodium

　　11 g carbohydrates

　　1 g fiber

　　20 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/766965/2?mbid=HDEPI) ›