Reviewed: Nov. 16, 2009

Wow! What a great and simple result. I tried this after lunch today and it turned out fabulous. Will be a great breakfast meal tomorrow (if it lasts thru the evening!) I like this one a lot. Taste is terrific, texture, color. All as advertised. I highly recommend this one for a fast and easy big time meal. Thanx.

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nosmoe

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Reviewed: Oct. 18, 2009

i used yellow onion instead of green as thats what i had on hand, cooked them with the bacon & added about 3tbsp of chopped jalepenos for a little spice as well as some frozen peas (i love the combo of peas + bacon in anything). i also left out the salt, bacon is usually salty enough in a dish that you wont need any added salt. i thought adding potatos/hashbrowns to this would defeat the purpose of making this recipe as opposed to a recipe that actually calls for potatos/hashbrowns so i served breakfast potatos on the side to make a filling dinner for my husband. all in all, we both enjoyed this and i'll make it again in the future!

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<3

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I added a some shredded potato to the eggs, but left as is. It took 45 minutes to cook, but my husband said it was the best breakfast dish I have ever made. Yummy and simple.

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Oct. 10, 2009

Great as is! Super easy and tastes great! Thanks!

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iislis

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Reviewed: Oct. 9, 2009

We loved this- I made it for a week night dinner and served it with hasbrowns. I took the submitter's advice and cooked the bacon ahead. This made for really quick and easy prep. This will also work well for when the in-laws visit since it is gluten free.

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BECKERJ

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Reviewed: Sep. 27, 2009

I was really surprised at how flavorful this came out! I wasn't expecting much despite the reviews, just because the ingredients seemed simple... nothing extraordinary. I was so wrong. My husband loved it, topped it with some hot sauce. Great! Next time, for a tex-mex kick I might add some chopped jalapenos rather than the green onions! It's a keeper!

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HELLOKT

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Reviewed: Sep. 22, 2009

good overall recipe. use the size dish 7 x 11 "greased" that they tell you to. Thus you will not have cooking time issues. i agree with other you can put literally anything in this dish to suit your pallet. easy & good!

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trial & error

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Reviewed: Sep. 8, 2009

Great starter recipe you can make the night before and bake in the morning. I added more eggs to fill my pan, I topped with sour cream right before serving. Wonderful!

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Mary R.

Cooking Level: Expert

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Reviewed: Aug. 15, 2009

This recipe is very easy and even the kids liked it. I had to make some substitutions because I didn't have things all the ingredients in the house though. I followed the recipe but I used ham, swiss cheese and white onion finely chopped. A great base recipe. Thanks!

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Beth

Cooking Level: Intermediate

Living In: Casa Grande, Arizona, USA

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Reviewed: Aug. 14, 2009

Very easy and very good. I just wanted to add the definition of a frittata as I think people might be confused. A frittata is an open-faced omelet which means that it's going to be thin and not thick like a quiche.

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vrogers

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Reviewed: Aug. 7, 2009

SUPER EASY! I've been wanting to make a frittata for a while now and I had all the ingredients for this one and it was fast to prepare and easy to make. Plus my 2yr old son and my boyfriend loved it too!

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AEONFLUX707

Cooking Level: Beginning

Home Town: Vallejo, California, USA

Living In: Fairfield, California, USA

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Reviewed: Jul. 30, 2009

this recipe was great! i make this every other weekend and it turns out great every time. i use an 8 x 8 pan and bake it in the oven for 33-35 min. i also add purple onions red, green, and yellow peppers, and add a little more cheese on top. then i sprinkle the the top of the cheese with chives, and it turns out great!

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Katie L.

Cooking Level: Beginning

Home Town: Maryville, Tennessee, USA

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Reviewed: Jul. 28, 2009

This was very easy to make and very good. I made it and the put it in the over when my company came as to not over cook it - however all the cheese fell to the bottom. I am going to make it again this weekend, but will put the ingredients in the egg right before I pop it in the oven!

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julieues

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Reviewed: Jul. 19, 2009

This was a good frittata. The bacon made it a little greasy but it had a nice flavor.

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Jessica

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

I made this recipe for a brunch for Mother's Day. It turned out perfectly! I used regular onions instead of green onions. Other than that, I followed the recipe & it turned out great! Would not change a thing.

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Rheanna

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

This is a perfect "springboard" recipe -- a basic foundation to which I can add whatever I have available for a particular meal. I've made it twice now, once with bacon (my favorite) and once with sliced turkey sausage links (a bit bland). I add: 1/4 cup each diced red and green peppers and a couple of garlic cloves (all of which I saute with the onions in the bacon drippings), a small chopped tomato, some fresh parsley, and a few dashes of tabasco. I leave out the melted butter, and in contrast to a previous reviewer, I reduce the amount of cheese to a modest sprinkling on top to cut down on fat. In a square 9x9 baking dish, I had to cook it about 45 minutes. Good stuff!

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Innkeeper Sue

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Reviewed: May 27, 2009

Awesome!! A weekly staple in our house!

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pcgirl2

Cooking Level: Expert

Home Town: Burlington, New Jersey, USA

Living In: Hamden, Connecticut, USA

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Reviewed: May 19, 2009

OK, this was really yum. God bless the ingredient search feature, or else I would never have made it. My mods were as such: turkey bacon, a few dashes of hot sauce and about 2TB of grated parm, mostly because I needed to get rid of it. 2 adults and a preschooler made fast work of the entire dish. Husband is already asking when I'm going to make it again. Thanks for sharing!

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SPECIALK04

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

Great recipe. I used ham instead of bacon and put the mixture into a mini muffin tin. Cooked for 20-25 minutes and they turned on wonderful!

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JASMINEALAINE

Cooking Level: Expert

Home Town: Holton, Kansas, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Apr. 9, 2009

This was a super easy recipe. I sauteed some fresh spinach with some minced garlic & mixed that into the egg mixture before baking & it was delicious!!

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Jessica

Cooking Level: Expert

Home Town: Coppell, Texas, USA

Living In: Arlington, Texas, USA

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