Reviewed: Oct. 18, 2009

It's prepped the day before and whipped together in the morning. Nice, easy and delicious. Always impressive!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Zuzika

Cooking Level: Intermediate

Living In: Flamborough, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

I've made this several times and my family loves it. Thanks for posting this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KSS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2009

There was no way I was waiting for Christmas morning to try this. We had it for supper with tomato mushroom soup and olive bread (both from this site). I completely forgot the green pepper, and I could kick myself! I was worried when I mixed the bread crumbs into the eggs -- the crumbs sucked up all the moisture. I wondered how I was going to incorporate all the veggies and cheese. I don't know how it worked, but it worked. Very easy to prepare, and tasted great. Using the breadcrumbs makes it not-eggy, nothing like an omelet. P.S. My boyfried, who hates spinach, saw me throw spinach in the cart at the grocery store. He thought the parsely in this dish was spinach, and went on and on about how good it was. Hmmm, I don't think I'll tell him it was parsley!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 27, 2009

Made this Christmas morning and also a regular morning while we had visitors! Very good...a nice change from typical breakfast. Used Italian-style bread crumbs, and served with fruit and toast.Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nicole11

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

Great recipe - I served this at a brunch and everyone liked it. I made it with blanched broccoli and several cheeses - mozzarella, cheddar, and swiss. Added bread cubes instead of bread crumbs. I doubled the recipe and baked it 45 minutes in a 9 x 13 pan. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

seasidemom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

Yum! I made this for brunch on a very snowy day and it was delicious. My husband, who I didn't realize doesn't like "quiche-y things," went back for seconds! I did make a few changes. I left out the bread crumbs, tomato (as that is one thing I do know my husband dislikes), and green pepper. I used a small can of mushrooms, chopped up. I think the green pepper would have been great in here, I'll have to make sure I have one the next time I make this. I also lightly sprayed the plate with Pam. This is a wonderful recipe. I'm going to keep playing with it, adding different veggies and probably meat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GriffsMom

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

I've never tried making a Frittata before and I must say that this venture was extremly successful! Loved the taste and texture, was fairly easy to prepare and above all, all the ingredients needed are present in almost all kitchens :) Note: Made it as it was described, didn't change anything.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Nora

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2008

This was excellent! I made a few modifications to make it more in line with my family's tastes. I eliminated the bread crumbs because we're not big on filler. We're not big on green pepper so we swapped them for broccoli. I pre-cooked the broccoli with the onions and garlic but I think next time I won't do that. I also prefer basil to parsley so I swapped that out, too. I didn't have any mozzarella so used cheddar but in the interest of health, I'll probably use skim mozzarella next time. I doubled the recipe and sauteed and baked everything in my cast iron skillet. No sticking problems whatsoever. The colors of this were gorgeous and it was so simple and tasty, we'll definitely be making it again. Thank you!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Shef W

Cooking Level: Expert

Living In: Kenmore, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2008

We made this tonight and it went over very well! We made a few alterations (mozzarella cheese w/ sun-dried tomatoes & basil) (an additional egg) (4 slices of bacon, crumbled). The baking time and serving size estimate were accurate. The bread crumbs helped to beef it up. My husband was very complimentary and we will definitely make it again!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2008

Wow! This was excellent. I substituted the tomatoes and used brocolli and everyone loved it! I also baked it in the same pan as I had fried the onions & broc in. Made for easy cleanup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kayakinnan

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

I made this for Easter brunch, and it went over great. I added 1 sweet potato, cubed and steamed it in the microwave for 5 mins to get it cooked before adding to other veggies.I also sprinkled 1/3 cup of fresh basil on top before baking and once it was cooked I stuck it under the broiler with gouda and cheddar on top. Everyone loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BrownieBandit

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

Terrific frittata. I didn't have any peppers so I just used sweet vidalia onions, garlic and tomatoes. I also added a little feta and used a sharp cheese mix. I definitely suggest spraying the pie plate with non stick spray. Thanks for the great recipe.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2007

Great base recipe to start from, add whatever veggies tickle your fancy. I added mushrooms, asparagus, broccoli and sun-dried tomoatoes along with the veggies listed in the recipe. I also used skim mozzarella cheese to keep it light. This is something you can whip up and throw in the oven. No muss, no fuss! With the leftovers, I cut into individual pieces and wrapped them separately to freeze them, then on busy mornings, just pop one in the microwave on high for 45 seconds and serve with a slice of whole grain toast for a very satisfying, healthy breakfast on the go!

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2007

Fantastic recipe. Since I made this for dinner I decided to add in a cup of chopped pepperoni and it was delicious. I used dried parsely instead of fresh and used only about 1 1/2 teaspoons and it was perfect. Fabulous recipe - great flavor!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Carla Giesbrecht

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2007

I made this recipe as written. The parsley taste was way too overpowering and it could have used more tomatoes. The leftovers tasted a lot better (I ate them three days later). I might use this as a basis for a recipe in the future, but I'm not going to cook it as written.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

KKH3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2007

Appealing in taste and looks. I added half mozerella and half cheddar cheese. I increased the recipe by 1/2 and baked the frittata in an iron skillet. Something I would eat for breakfast or any time. Yum!

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

Jo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2007

AWESOME recipe! I added pre-cooked chicken from the roaster chicken you can get at the grocery store, about 1 cup, made the recipe a bit more filling and the meat made it right up by boyfriend's alley! We're planning on making this once a month!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

mmacfarl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2006

Loved it! I didn't use bread crumbs but still great.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

minnesotagal

Home Town: Osseo, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Christmas Morning Frittata

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!