The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 20, 2009
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.
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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 20, 2009
Wow - what a great, healthy recipe! Very nutritious, and excellent for saving some to reheat for a quick nutritous breakfast later in the week. Make 2 (or more). I didn't have an oven proof pan, but I just slid the fritatta out of the pan into a glass bakeware dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 20, 2008
I baked mine in a silicone bread pan. Turned out very well. Does not have a strong asparagus flavor, therefore a good sell to those who may not care so much for this veggie. Quick and easy. Would recommend using more eggs, however, so the bottom doesn't burn.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 5, 2008
I have always loved asparagus, and this is a WONDERFUL recipe for it! Changes I made were to use half a white onion and two stalks of green onion, plus a whole tomato. Added a little more egg substitute (total of 1 2/3 cups) to account for the slightly extra mass. I was worried about adding tomato because of the moisture, but I cleaned out the seeds and connecting pulp and it came out perfectly. HIGHLY recommended for anyone like me who loves asparagus but never considered it for a main dish (we've been trying to cut down on the meats).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 20, 2008
This recipe was fantastic. I was hesitant to use egg product as opposed to real eggs, but I liked that it would be healthier to do so. We couldn't tell the difference. I threw in some portabello mushrooms when I sautéed the asparagus, too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 15, 2007
I used some left over asparagus from dinner last night. I substituted 8 large eggs I had on hand since I had to feed 6. Very good results, will make again!
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Cooking Level: Expert

Living In: Menifee, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 10, 2007
mmmmm, we made this delicious dish for easter breakfast. i followed the basic recipe idea however used 6 large eggs instead of egg substitute, skipped the fresh parsley & trimmed my asparagus to a length of about 6" (parboiled until al dente) then arranged them on top like spokes in a wheel. excellent results for my first time making a frittata! thanks james!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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