Reviewed: Jan. 20, 2011

I upped the recipe to 8 eggs, left out onions and added spinach. It took FOREVER to cook, I don't know what i did but it took forever to cook. However smells great and is good :)

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momandnovicefoodie

Reviewed: Jan. 20, 2011

I added chopped tomatoes and ham to this. Yum!

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Cindy

Reviewed: Jan. 18, 2011

Easy and more filling than the separate ingredients suggest. Baking for 32 minutes ensured no runny residue.

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Apie

Reviewed: Jan. 17, 2011

This was ok. The texture was weird, but I've never had a frittata before so maybe it was just me. The flavor was good, but I only made it through half a slice before I was done with it. I guess I'm not much of a savory breakfast eater.

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PRINCESSHOAGIE

Cooking Level: Beginning

Home Town: South Charleston, West Virginia, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Jan. 16, 2011

Made this tonight and loved it! I didn't have fresh onions, so I used minced; also, cut the milk back to 3/4 cup because I had only medium eggs. I baked this in an 8 x 8 glass dish for 30 minutes and it was perfectly done. Next time, I'll cut back on the salt.

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Reviewer:

SARAHFCR

Cooking Level: Expert

Home Town: Wellington, Kansas, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 16, 2011

This is a very good recipe. Next time I plan on throwing in more veggies. Would definitely make again!

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Diva Nay

Cooking Level: Intermediate

Reviewed: Jan. 16, 2011

Saw this on a post this a.m. & made it immediately as I had cooked bacon already - A snap to put together and it was perfect!

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Reviewer:

Maggi

Cooking Level: Intermediate

Living In: Grosse Pointe Woods, Michigan, USA

Reviewed: Jan. 16, 2011

simple recipe that can be personalized and reheated the following day. great recipe for variety.

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Reviewer:

clem

Cooking Level: Beginning

Home Town: Kansas City, Kansas, USA

Reviewed: Jan. 14, 2011

Excellent dish. Everyone enjoy it. I did broil it on Hi for a minute or two because I like the look of it better. I also added a few more eggs to fill my 9x13 pan.

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