I used this recipe as a platform for a frittata of my own design. I used real eggs and eliminated the cheddar and onion. I sauted the asparagus in olive oil with fresh mushrooms, garlic, salt, and pepper. I combined everything in a cast iron skillet and baked it at 350 degrees for about 30 mins - until it was firm in the center. It was delicious and it reheated well for next day leftovers.

Reviewed On: Jan. 18, 2009

This is a winner - both the men and women at my New Years Brunch enjoyed it. I skipped the gingerale; you just don't need it.

Reviewed On: Jan. 18, 2009

This was fairly easy to make and turned out very well. I had to strain the chocolate/custard mixture to eliminate some "scrambled egg" looking lumps, but it had no effect on the taste.

Reviewed On: Dec. 31, 2008