Reviewed: May 16, 2012

Awesome!!! I made this recipe for the very first time the morning of my brunch and it was perfect. The original recipe called for 16 servings and I had changed it to 12 because I had 10 guest at my brunch. I thought for sure it would not turn out. This recipe is a keeper and I have already emailed to one of my guest and my sister.

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PartyGirl

Reviewed: May 13, 2012

great recipe. everyone loved it

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tshayt

Reviewed: May 5, 2012

Excellent! Served this at a bridal shower and everyone raved!

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Tinahart

Reviewed: May 2, 2012

This is a wonderful recipe! I made it without the ham, and substituted half of the eggs for egg beaters. It was the first to go at the luncheon!

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klcrompton

Reviewed: Apr. 15, 2012

Everyone loved this for my easter brunch and asked for the recipe. My husband thought that this should be in the refrigerator every week just like milk!

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CKELLY1

Reviewed: Apr. 10, 2012

Had to alter this recipe due to ingredients I had on hand. But basic recipe is excellent. I used spinach, mushrooms, sweet onion, red pepper that I sauteed first then added Ricotta cheese. Mixed eggs and skim milk with salt and pepper, then added the vegetable cheese mix. Also used a shredded mexican blend of cheese, and cut up day old cibbatta bread which was a nice flavor addition. I did not use any kind of meat in this. Served at an Easter Brunch where it got Rave reviews!!!

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Mariposa410

Cooking Level: Intermediate

Living In: Falcon, Colorado, USA

Reviewed: Apr. 10, 2012

Wow! This is sooo good! Even my very picky Italian mother-in-law loved it. The only thing I did differently was that I added some water to the oil when I cooked the mixture, so that the vegetables would soften more easily. And then I simmered it until all the water had evaporated. Also, I halved the recipe and baked it in just one medium-sized casserole dish, since I only had 3 people to serve. I will most DEFINITELY be making this again... and again... and again. ;)

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Carrie

Reviewed: Mar. 31, 2012

LOVE this! Made it exactly as it said. My question is - can I freeze one pan and bake it later? Has anyone tried that? I would love to have this in the freezer for a quick delicious meal whenever someone stops in. Thxs.

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