Actually, I'd give this 4.5 stars. Overall, delicious! Made a few changes since I was trying to clean out the fridge too: 1/2 low sodium chicken broth and 1/2 water for more flavor, replaced bell pepper with 3 small Japanese eggplants and left out mushrooms (didn't have). Added freshly chopped parsley with the onion and sprinkled a handful on top right after it came out of the oven. Lastly, crumbled blue cheese instead of using mozz. - this brought it over the top for me since I love strong cheeses and this didn't overpower the rest of the flavors.

Reviewed On: Oct. 18, 2008

Delicious!!! I made a few changes to use up what was in the fridge. Didn't sweat the eggplants and it came out fine (but did end up adding a dash of chicken broth during cooking). However, I used several small Japanese eggplants instead of a medium sized one. Added more garlic, sliced red onion, cubed summer squash (didn't have spinach), minced fresh parsley/oregano, crushed red pepper flakes (for some kick) and shrimp. Left out the butter. Served with squid ink spaghetti. Added another dash of olive oil and minced fresh herbs right before serving. Will definitely make again!

Reviewed On: Jul. 6, 2008

Delicious! Followed recs from fellow raters - 1) reduced asparagus saute time to 5 minutes; 2) added 1/2 red onion (chopped) at same time; 3) used 2 tbspn of olive oil Modifications: 1) fresh chives instead of thyme (didn't have any fresh on hand); 2) added shredded aged gruyere cheese to the low-fat mozzarella. Hints: I was surprised to see a (high) dome-shaped frittata when I opened the oven at 12 minutes to sprinkle the shredded cheese. Once out of the oven for cooling, it deflated like a poked-into souffle and ended up at the height I expected a frittata to be at. Perfectly moist slices - I will definitely be saving this recipe!

Reviewed On: Mar. 31, 2008