Reviewed: Jan. 4, 2007

I really probably shouldn't rate this recipe because I changed pretty much everything but the mushrooms and asparagus, but this was amazing. I added 5 chopped slices of lunchmeat ham, about a tablespoon of onion soup mix plus about 1/4 c of diced onion and stuck this in the oven. Not everyone liked cheese on their eggs so I was just going to let everyone add their own cheese as they wanted, but I thought this was rich enough without it that it didn't even need any cheese. This was delicious and really filly. I will definitely be using this again.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Dec. 30, 2006

Excellent. I used egg substitute and it turned out perfect. Thanks for this recipe. (no one knew I used egg beaters, lol)

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TERESAWILCOX

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Nov. 16, 2006

Maggi, my hubby went crazy over this. This was my first attempt at making a frittata and I can't believe how quick and easy it was. I peeled two potatoes, thinly sliced them on my mandolin and cooked them first. I then added onion and the rest of the vegies. Subbed dill for the thyme, topped with sliced tomatoes and then the cheese. Wonderful and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 22, 2006

my hubby turned up his nose when i mentioned i wanted to try this recipe. however, he loved it! i used red capsicum/pepper in place of the asparagus. will definitely make again!

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monica

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Reviewed: Aug. 23, 2006

This was an easy recipe to make, and quite tasty. The only thing I would do, is try to get the heat a little lower (if possible) while the frittata is still on the stove top. The bottom was ever so slightly browned, but did make the frittata a little tough and rubby on bottom. Overall, excellent. Will be making this recipe again.

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Debbie

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2006

Brought this to work and everyone loved it. Instead of mushrooms I used artichoke hearts. Really good.

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kim

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Reviewed: Jun. 30, 2006

I made this for dinner tonight. I loved it. This is a terrific family supper or to take to a potluch. I used fresh basil instead of thyme and cheddar instead of Mozzarella just because they were on hand.

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Not so Plain Jane

Cooking Level: Intermediate

Home Town: Swarthmore, Pennsylvania, USA

Living In: Lenni, Pennsylvania, USA

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Reviewed: Jun. 16, 2006

Very good. The only thing I would change is the seasoning. I didn't like the thyme flavor...maybe oregano or italian seasoning.

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Cynthia

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Reviewed: Jun. 6, 2006

I don't usually change recipes the first time I make them - but for this, I diced half an onion and sauteed it prior to the asparagus & mushrooms. In addition, I had some old bread (a nice Grace Baking loaf) and chopped that up and added it to the egg mixture - along with some lowfat milk and non-fat cottage cheese - to create a savory bread pudding of sorts. Oh and I didn't have parmesan or mozzarella so used some white cheddar. Turned out quite well - husband ate more than half & had some for leftovers the next day. Served with a small green salad and some prosecco - delicious!

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From SF, CA

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Okemos, Michigan, USA

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Reviewed: Mar. 7, 2006

This was OK. The two veggies used are too bland for my taste. Neither of them have a good strong taste to them. I liked the Frittata idea, but you would really need to add some bell peppers or meat or something more.

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luvin'it

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Brooklet, Georgia, USA

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Reviewed: Feb. 12, 2006

when I first said to my husband we were having frittata for dinner - he gave me the "oh gah we're having some sort of foo-foo girly food" look. but when I served it to him, he said it was delicious. I made it in a cast iron skillet and the only thing I did differently was add some chopped up green onions in right before I dumped the egg mixture in the pan. (needed to use them up) Great easy recipe that you can adjust however you like.

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mikita

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Reviewed: Jan. 30, 2006

Great flavor. We prefer to boil the asparagus to make it softer.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jan. 13, 2006

This was so good - we served it for Christmas day breakfast. So yummy! My picky eater even enjoyed it!

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JLandRC

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Reviewed: Aug. 20, 2005

This was so good and so easy. I've made it 3 times and we actually like it better without the cheese.

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JAM35

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Reviewed: Jul. 5, 2005

We didn't like this recipe at all! No flavor!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Mar. 23, 2005

Delicious! And I was really happy with how easy it was too! I served it with salad and white wine; my husband loved it. I will be making this one again - what a nice dinner.

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RANDI5

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Reviewed: Mar. 3, 2005

I enjoyed this, however, my husband didn't care for it. I think it was too much asparagus taste for him.

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BECKYR718

Cooking Level: Intermediate

Home Town: Feasterville Trevose, Pennsylvania, USA

Living In: Burlington, New Jersey, USA

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Reviewed: Feb. 18, 2005

This was excellent! Cooked the asparagus only 5 minutes as suggested, then added the mushrooms. Used 8 egg whites and 2 whole eggs to lighten up the calories and cholesterol. Couldn't tell the difference! This has so many possibilities. Needed some pepper and salt, but you can add that on your own. Served it with a baked potato and salad for a no fuss dinner. This is a keeper.

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