Reviewed: Oct. 15, 2007

Very tasty! I made this last night and it was very good and everyone loved it. I also added some red and green peppers and tomatoes to frittata. It came out wonderful!

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BriannaLeonti

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Reviewed: Oct. 3, 2007

Excellent. I put this together the night before for a crowd of out of town guests. Then in the morning I put it in the oven. No fuss and it was delicious. It was gone in 20 minutes. I should have made two.

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MRSDEBO

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Reviewed: Sep. 19, 2007

This is yummy and SO easy! I've made this half-a-dozen times, usually adding chopped green and red pepper to add more color. As the recipe advises, cook long enough so that the middle isn't runny.

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K.A.

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Reviewed: Sep. 15, 2007

This was delicious and easy. I substituted red bell pepper for the green onions. My husband and I thought it was good, but my brother thought it could use more cheese and bacon, less egg.

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michelleharmon31

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Reviewed: Sep. 11, 2007

Wow, this was great. I made the 6 servings for just my fiance and I, thinking there'd be left overs and there wasn't! I susbstituted regular onions chopped very small since I didn't have green onion and added sauteed mushrooms. DELICIOUS and fluffy!

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Mel

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Rochester, New York, USA

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Reviewed: Aug. 25, 2007

Yummy frittata! I substituted ham for the bacon and used a mix of mozzarella and cheddar cheese because that's what was in my kitchen. Great idea for an easy breakfast for overnight guests. Will make again.

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HAPPY2SCRAP

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Reviewed: Aug. 6, 2007

I've made this for guests several times now. It's easy to put together and walk away to do other things. I add extra cheese. I use a rectangular glass dish and it takes mine 10-15 minutes longer to bake.

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SRK1

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Reviewed: Jul. 28, 2007

This was easy to make and tasted great! It's now a family favorite.

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Lisa S.

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 28, 2007

Very good low carb dish. Will make again.

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Beth K

Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

Living In: Redondo Beach, California, USA

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Reviewed: Jun. 12, 2007

Great flavor and easy to make with ingredients around the house. I doubled the recipe and baked in a 9x13 pan for 45 minutes. Although the frittata firmed up nicely , there was a runny residue at the bottom of the pan that my turned my kids off.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2007

Tasty recipe. My fussy eaters ate it all! I'm not a big meat eater, so would put less bacon in it next time.

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Josie

Cooking Level: Expert

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Reviewed: Jan. 14, 2007

My husband requested a quiche for breakfast and I'm doing low carb. So,not trusting myself not to eat the crust, I decided to try a frittata. Basicly a quiche without the crust. This was very good! My hubby and I both enjoyed this. I now have a delicious and low carb breakfast that we both enjoy! Wow! thats great! Definitely a keeper. Thanks for the recipe!

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heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Dec. 21, 2006

I made this for Thanksgiving breakfast, and was delighted with how easy and quick it was. My family loved it!

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Heather

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: South Bend, Indiana, USA

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Reviewed: Dec. 4, 2006

This was very light and fluffy and not at all dry. I think I might add a bit more bacon next. I served this with sauteed mushrooms and there wasnt a scrap left. Thanks

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