Oh how we loved this dish! I made a few changes, but I am certain it would have still been great as written. :) I added chopped up turkey hot dogs to the asparagus mixture (for more protein), and then added two large cups of packed fresh spinach to the mushrooms, until just wilted. Only used 5 eggs, and it was plenty for 4 people (although we had french toast on the side). I baked longer than suggested.. I would guess about 30 minutes total, but I did add sliced tomatoes to the top for color and flavor (it is summer, after all, and tomatoes are bursting with flavor now), which may have caused me to have to bake longer to evaporate the juices that the tomatoes exerted. I used swiss and cheddar, and a little bit of parmesan - wow.. it was a very tasty and filling dish! I think I may add some fresh garlic next time, as it would go well with the spinach. A great base recipe to add/reduce what you like. Oh and one more thing. I used a springform pan (wrapped tightly with foil along the sides so no leaks), and it was a beautiful presentation once placed onto a serving dish.
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