Asparagus and Mushroom Frittata Recipe Reviews - Allrecipes.com (Pg. 8)
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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Reviewed: Feb. 28, 2003
I found it to be a little bland tasting. It was good and simple, but bland.
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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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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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Photo by MASSIVEMO1

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2002
A really good vegetarian main meal; even my irritable meat-eating family thought it was substantial enough. I'll make it again.
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Reviewed: Mar. 19, 2002
Yummy, even for a light dinner. I shortened my cooking time on the asparagus, otherwise mine would have been overdone.
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Displaying results 71-76 (of 76) reviews

 
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