Reviewed: Nov. 23, 2009

This is a Very good recipe. Will be making again today to use up some leftover ham. The first time I made this recipe I cooked my potatoes in the microwave ( I'm lazy about washing pots). My choice to add sliced grape tomatoes and roasted chiles (have bags in freezer from our local Chile Fest.). Was so surprised my husband and son ate so much of this Frittata! This 2nd time I will make sure to leave out as many of the chile seeds as I can, my son thought it was too hot. Also served with salsa and sour cream on the side. I've made Frittata's before and this is one of the best! Thanks Jody, Hugs to U!

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NancieCarole

Cooking Level: Expert

Home Town: Berkeley Heights, New Jersey, USA

Living In: Pueblo, Colorado, USA

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Reviewed: Oct. 17, 2009

Pretty good following the recipe as written. My husband and daughter did not like so many potatoes in this frittata. I love potatoes so I thought the ratio was yummy. Next time, I'll cut down on the potatoes, add two more eggs, and green onions. This recipe is easy to tweak to your liking.

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JULIAGULIA3

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 11, 2009

Its easy and adaptable to make different versions. I do use hash browns O'Brien for convenience and flavor. I also add fresh baby spinach as a way to get more veggies in the family diet.

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Minibee63

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Reviewed: Oct. 9, 2009

This is a good base recipe for making frittatas. I use half the amount of potatoes (which I prefer to use hash browns for convenience) and throw in whatever I have on hand to make up for it (ham, sausage, bacon, peppers, leeks, broccoli, tomatoes, onions, etc.). I make it different almost every time. If I use bacon, I saute the potatoes, onions and bacon together and then pour the egg mixture directly into it. That subs out the vegetable oil for bacon grease which is much more flavorful. My family really likes American cheese in it so I cut slices into small pieces and toss it over the top. I make sure to push it into the egg mix a little bit so it doesn't get burnt in the oven. I add the shredded cheddar on top so that it protects the American cheese from getting browned. The cooking time for the oven seems a little bit short in the recipe so I cook the frittata for about 15 min. The top should be nice and brown.

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BrandyLogan

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Johnstown, Colorado, USA

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Reviewed: Sep. 7, 2009

Loved it. Cant wait to make it again. I did change a few things, only because I cook with what I have, so no onions or ham, but I added leftover mettwursts, yellow squash, zuccini and a few tomatoes. great dish.

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jennifer

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Reviewed: Sep. 1, 2009

This was delicious, and a healthy alternative to our usual biscuits and gravy weekend breakfast. I added green peppers, and used only 4 eggs with on large baking potato. Also, I read some reviews that it was a little bland. I served it with salsa to spice it up.

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SLaurence

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Reviewed: Aug. 30, 2009

I agree with HomemakerSuzy-i halved the recipe to serve myself. 2 potatoes was way too much and i too added an extra egg to cover all the ingredients. adding more veggies and seasoning would make this 5-star. I'd also add cheese to the beaten eggs to infuse cheese throughout the frittata-having cheese just on top wasnt enough. I swapped maple-flavored bacon for ham, and then forgot to add the sausage. next time i'll use more meats and veggies, with less potato. a lot less, because i could barely taste the egg.

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tdixon18

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Reviewed: Aug. 22, 2009

I halved the recipe for two of us and even then used only one baking potato. Even that was too much potato...it over powered the taste of the vegetables (I used half an onion, half a green bell pepper and one clove garlic...next time I will double the veggies and use half a potato). Four eggs wasn't enough to cover the other ingredients so I added one more. I will make this again but will play with the ingredients to give it more flavor. I like another reviewer's idea of sausage/cajun seasoning and think chorizo with red/green bell peppers would be another good combo.

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HomemakerSuzy

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Aiea, Hawaii, USA

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Reviewed: Aug. 9, 2009

I added 1 clove of garlic diced and used colby jack cheese, mozzerella,and parmesan cheeses. It turned out wonderful. I can't wait to make this again.

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rhondaconn

Home Town: Bemidji, Minnesota, USA

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Reviewed: Aug. 3, 2009

We went out to breakfast and had a mound of american fries or hash browns leftover, so I hated to see them go to waste and took them home. I also had leftover fried onions and ham. I threw all of them in the frying pan and then followed the recipe from there. Great!!and I was happy to use what I already had. Thanks.

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linnie

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: South Lyon, Michigan, USA

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Reviewed: Jul. 14, 2009

Great recipe for our gluten free guests. Had to bake so it took longer than called for but worked out great!

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LYNNDERLOU

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Reviewed: Jun. 28, 2009

Just sort of blah, no real taste. Easy to make though, however took longer to bake than stated in the recipe.

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coleebear

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Reviewed: May 14, 2009

I made this and loved it but instead of using the potatoes she stated I used hashbrowns I had left over from the night before. It turned out wonderful!!! I made the hashbrown with salt, black pepper, sliced onions and rosemary sprigs sauteed in Olive Oil. When the recipe called for the onions I just used what I had in the potatoes.

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luv2cook

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Reviewed: Mar. 2, 2009

This was wonderful, all the breakfast foods in one dish. My family even ate leftovers the next day!

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Tracy

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Reviewed: Feb. 19, 2009

This was very good. I think it's a very forgiving recipe. I used two pounds of bacon pcs, a small bag of tiny yellow potatoes, half an onion (and probably should have used the whole onion but it was still good but I like more onion flavor), and I used about 18 small/medium eggs I got from my chickens today. This made two skillets. Topped them with cheddar cheese and baked. I had to bake a little longer than 10 minutes each. More like 15 minutes because I wanted the eggs firmer and not runny. I was pleased with the end result. It's an easy recipe but not a "fast food" recipe due to making the bacon and cooking the potatoes. IF you had baked potatoes from the prior night, it'd be a little simpler... so bake a couple extra potatoes next time you make them for dinner.

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Charlene1234

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Springfield, Oregon, USA

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Reviewed: Nov. 23, 2008

This was my first shot at making a frittata. This recipe turned very well. Changes / modifications I did: I cooked the onion over high heat first so they got a bit caramelized and then turned down the heat before putting in the egg. I also cut it down to two potatoes. Four potatoes would have been WAY too much. I added about a tablespoon of heavy cream to the eggs while beating them. I used about a cup of shredded cheese. What I may try next time: A few dashes of hot sauce in the eggs to get your attention. Use bacon instead of ham for a stronger taste. Substitute green onions / scallions to give it a bit more color. After baking in the oven, put in under the broiler for a minute or so to brown the cheese a bit.

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Mike G.

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Reviewed: Oct. 19, 2008

If you use 2-3 potatoes instead of the 4 and add some garlic, this is a good "base" recipe. I've found it quite versatile. You can use broccoli, ham, mozzarella and Parmesan for a nice brunch dish. My family likes it for a light dinner with bacon and bell peppers with a spoonful of salsa on top. It's a good, quick meal to use up leftover veggies. Definitely add some spices to it. I've found Italian seasoning works well with broccoli and a little cayenne or red pepper flakes is great with the bell pepper.

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PIgirl

Cooking Level: Expert

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Reviewed: Apr. 4, 2008

My family LOVED this frittata! I simplified by saute-ing about 2 cups of thinly sliced new potatoes in same pan for about 10 minutes (in a combination of olive oil and butter). I added the onion (plus some green pepper) for the next 5 minutes, then the ham and then the egg mixture for 5 more minutes - covered. I put the whole thing in the oven (uncovered) for 10 minutes, then topped with the cheese and switched on the broiler for about 2 minutes. Perfect!

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Carol

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

Quite tasty! I increased the recipe to feed twelve. I was worried about some other remarks about lack of flavor so I sauteed my onions along with some green pepper in a bacon grease/butter mixture instead of oil. I also added fajita seaoning and a little bit of milk to the egg mixture. A keeper for sure! Thanks!

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