Reviewed: Sep. 9, 2004

This is pretty good! I scaled the recipe to 2 servings, decreased all the cooking times (as suggested in the other reviews) and substituted swiss for the mozzerella (it's what I had). I also added a bit of pepper and hot sauce, but I think it needs even a bit more. I'll definitely make this again. Thanks Maggi!

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mouse

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Reviewed: Sep. 15, 2003

I used broccoli instead of aspargus but kept everything else the same. This is a good side dish if you are on the Atkins Diet! Thanks!

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STEPSWA

Home Town: Northbrook, Illinois, USA

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Reviewed: May 22, 2003

This was delicious and fast. I had no mushrooms but I substitued some leftover cream-style corn (from this website) and it was great!

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KCHOSKINS

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

Living In: West Columbia, South Carolina, USA

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Reviewed: May 19, 2003

Excellent! Just cook the veggies as much as you like--as though you would just eat them by themselves!--because everyone likes their asparagus,etc, "just so". Other than that, I followed the recipe exactly, and got great results!

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MightyMom

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Reviewed: May 6, 2003

This was so quick and easy to make. I omitted the butter for less fat, and it was outstanding. Leftovers were good reheated!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Mar. 31, 2003

This recipe had a WONDERFUL taste. All of our family gobbled it up - even the 2 and 1 year old! I did make quite a few "tweaking"-like changes though. To the ingredients I added 1 tsp. hot sauce, 1/2 tsp. salt and 3 Tbsp crumbled bacon (I think these were suggested in an earlier review). In the instructions under #2 I changed the cooking time for the asparagus to 6 minutes - 10 would have been WAY too long and the mushrooms only needed to be cooked 3 minutes. Under #3 I only had to cook the egg mixture for 2-3 minutes. Under #4 I baked the 10 minutes but it was very brown and close to burnt - I would adapt this to 7-10 minutes and watch it closely. The cheese needs to be broiled about 1-2 minutes. This is going in the KEEPER file!! Thank you!

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TLINSE

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Reviewed: Mar. 23, 2003

Very easy and tasty. I used Egg Beaters plus I decreased cooking time of asparagus as previously suggested. I also made it in a 12" skillet...it came out very thin. I think Frittatas are generally thicker but this was good. I only cooked it for 10 min before broiling. Served it for a light dinner. Had a tossed salad and it was enjoyed by all. A keeper!

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TOPAZKAT

Cooking Level: Expert

Home Town: Schenectady, New York, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Mar. 16, 2003

My husband usually complains about my cooking of greens but he said he would definitely eat asparagus again cooked this way. I too halfed the cooking time of the aspargus.

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Cathietay

Cooking Level: Expert

Home Town: Winton, Southland, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Mar. 8, 2003

I was a bit skeptical of using up such yummy ingredients in a frittata (which is just the way I usually make an omelete!) but the asparagus and mushrooms made this sooo flavorful. The thyme is just right, so you don't really need any salt or pepper later. All I had on hand for cheese was regular shake-on parmesan - but it still tasted great! Good cold on a sandwich with some mayo too!

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KATRINA_LIZ_8

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Reviewed: Mar. 1, 2003

I also used less oil and added salt and freshly ground pepper.I found it also blend so I topped it(after it was cooked) with some crispy bacon crumbs that I cooked in the microwave.It made it a little tastier.Henny Frank

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HENNY FRANK

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Reviewed: Feb. 28, 2003

I found it to be a little bland tasting. It was good and simple, but bland.

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BUNNYGIRL67

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Reviewed: Feb. 27, 2003

Very good veggie dish. Like the other reviewer, I also reduced the cooking time for the asparagus to 5-7 minutes. Reduced calories/fats/etc. by using less olive oil to cook the asparagus; egg substitute and low-fat mozzarella cheese. Kept the real/fresh Parmesan cheese so the dish still had lots of flavor. Because I don't have an oven-safe skillet, I poured the mixture into an oven-safe baking dish to pop under the broiler and to serve from directly. Will KEEP this recipe in my collection.

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BOOPAWEST

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Reviewed: Sep. 18, 2002

i was not sure what a frittata was when i made this, so i'm not sure how well it turned it out. i was not particularly fond of it, but the rest of my family seemed to like it.

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