So delicious! I completely left out the chipotle peppers, and it didn't make this any less tasty. Don't leave out the lime juice because it adds a great flavor to the broth. I'm not sure if it was a mistake in the recipe, but I only used 2 cans of chicken broth (4 cups) b/c it was all I had on hand. It seemed like the right amount of liquid to me. So I'm wondering if the 2 quarts of chicken broth may have been in error? 1 quart would have been plenty. The sweetness of the squash and the texture were just so good! My kids ate it up and requested that I make just plain squash the next day. This recipe is a keeper for me!

Reviewed On: Feb. 21, 2008

I am at a loss as to why this recipe got such high ratings. Your instructions were not very clear that I should use an oven-safe iron skillet (which I don't have)...also, I have made fritattas in the past, and you scramble the eggs BEFORE putting it into the vegetables. Your instructions would make scrambled eggs, not the light, fluffy fritatta that I was looking for. I had to change this recipe on the fly to make it turn out half-way edible. Please improve upon your instructions...also, there is a mention of butter in the steps, but not in the ingredients...I am confused!?

Reviewed On: Jan. 27, 2003