Preparation

• Position a rack in the center of the oven and heat the oven to 450°F.
• On a large rimmed baking sheet, toss the sprouts and mushrooms with the oil, 3/4 tsp. salt, and 1/4 tsp. pepper. Roast, tossing with tongs every few minutes, until the vegetables are browned in places, 10 to 12 minutes. Season to taste with salt and pepper. Set aside.
• In a medium bowl, beat the eggs. Add the cheeses.
• 加入融化的黄油在一个12英寸的烤不粘锅的年代killet over medium heat. Add the shallot and rosemary, and cook until golden brown, 2 to 3 minutes.
• Meanwhile, in a small bowl, combine the vinegar with 1 Tbs. water. Pour it into the pan, and then add the carrot. Cook, stirring, for another minute, and remove from the heat. Add the sprouts and mushrooms, and stir to combine. Pour the egg mixture into the skillet, redistributing the vegetables and cheeses evenly with a fork, transfer to the oven, and bake until the eggs are set, about 12 minutes. Let rest briefly, slide out of the skillet, slice into wedges, and serve with the hot sauce.

  
  The best way to serve a frittata is to slide it out of the pan and onto a cutting board.