Reviewed: May 8, 2012

This was very delicious! I only changed a couple of things: I cut down on the olive oil to save some calories. I also used 7 eggs as 6 didn't look like it would be enough. I also added a pinch of garlic salt to the skillet when I added the mushrooms. I've made a frittata before and what I do is leave it uncovered on the stove top and cook it until the edges are beginning to set up. Then I put it in the oven for 10 minutes and it was perfect. Thanks for sharing this recipe. I will definitely have to make this again this summer.

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Reviewer:

Shy422

Cooking Level: Intermediate

Home Town: Pittsfield, Illinois, USA

Living In: Clive, Iowa, USA

Reviewed: Apr. 16, 2012

This was a big hit for my 'girls weekend' brunch!!!

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Reviewer:

marybcurlyq

Cooking Level: Expert

Home Town: Hillsville, Virginia, USA

Living In: Asheville, North Carolina, USA

Reviewed: Apr. 5, 2012

Perfect just tge way it is! Can add more veggies if you wish.

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Reviewer:

Keri1104

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

Reviewed: Feb. 21, 2012

I made this for dinner. I tweaked the recipe a bit. Added Oregano. Mixed the cheese into the eggs. Used cream instead of water. We enjoyed the frittata. Thanks for sharing MAGGIDEW.

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Reviewer:

AllieGeekPi

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Reviewed: Feb. 6, 2012

This was ok. It took over 30 minutes for the eggs to cook though.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 26, 2011

Delicious and SO easy! I love recipes that are easily adaptable and in this one you can add what you like and take out what you don't. I didn't change it much except to add red onions to the sauteed veggies. Came out wonderful and looked impressive serving it right out of the pan. This one is a keeper.

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Reviewer:

DAWNZKITKAT

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Port Orchard, Washington, USA

Reviewed: Apr. 24, 2011

Great Easter breakfast. Used a container of EggBeaters all eggwhites. Added some red onion and used dried tarragon instead of thyme. Very tasty and healthy .....thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 5, 2011

I love asparagus and eggs. Very basic and easy recipe you can customize however you like and with whatever you have on hand. I added red and yellow peppers and left out the cheese

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Jul. 31, 2010

In Texas in the summer we almost never fire up the oven...so my changes started with a 20 minute marinade of the asparagus (30 stalks) and 2 medium portabellos sliced. (Marinade consists of the olive oil, fresh thyme & rosemary chopped, sea salt and juice of 1 lime) Pre-heat (350-375) a seasoned 12" cast iron skillet on the grill Prepped the eggs (adding about 4 rough chopped Tbspn of last nights collard greens) - Slide the pre-heated skillet to one side of the grill & throw the asparagus & mushrooms on, turning with tongs it took about 5-6 minutes. -We pulled most of the asparagus off and chopped into bite sized pieces (keeping a few whole for dressing the dish) We poured the eggs in and let them sit in the sizzling skillet a minute before incorporating the veggies...1 stir and close the grill lid (no peeking) and about 7 minutes late...done. -Fed a family of 5 with 3-teenaged boys + I've got some for lunch today instead of a sandwich. This is a great basic recipe that lends itself well to incoporating almost any left-over...we'll use this one in different forms again, I'm certain.

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Reviewer:

gregor

Cooking Level: Intermediate

Home Town: Mount Pleasant, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Jul. 3, 2010

Really, really nice. I did a few things differently. Added about 1/4 cup diced onion to veggie saute. I didn't have thyme, so I added about 1/2 tspn. dried oregano to the eggs. And I stirred the parm into the egg mixture. Plus, I added a dash of salt & pepper. I'd definitely do this one again.

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