This recipe has some issues. First, the flour needs to be seasoned otherwise the chicken is flavorless. Use caution with the amount of salt used - using a salty cheese on top will increase the saltiness of the dish. Second, Parmesan cheese doesn't accent the mushrooms very well - Swiss may be a better option. Finally, the curdling that some people have complained about isn't curdling. It is the flour and cream mixing to form a lumpy "gravy" if you will. In order to prevent the lumpiness, either breadcrumbs should be used as others mentioned or the chicken should be pan fried before the cream and mushrooms are added. I will not be making again, nor would I recommend it. While the flavor is okay, it will take too much effort to tweak the recipe to make it really good.

Reviewed On: Apr. 9, 2008

I made this for Father's Day brunch and needless to say, it went over very well. The frittata is rich and very versatile. I used 7 eggs instead of 6 and thought the mixture was a bit too firm for our preference. Next time I will use 8 eggs.

Reviewed On: Jun. 17, 2007

I made the cake last night as a trial run before giving as a Christmas gift. The recipe was very easy to follow, but I was disappointed with the taste. The flavor was subtle but wasn't rich as many described. For my family, it was barely mediocre. I will not make this again nor will I recommend it to others.

Reviewed On: Dec. 9, 2005