recipe reviews for:

Fiesta Frittata Casserole

“Quick and easy, this casserole is the perfect summer dish. Cheese, diced chile peppers, green onion, fresh parsley, corn, and other tasty ingredients are whisked into eggs and baked. This veggie treat is great for picnics, parties, and other summertime gatherings. You can cut the cooked casserole into small squares and serve with toothpicks and salsa for dipping.”

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Reviewed: Nov. 26, 2009

I don't like chile peppers so dumped that but threw in some cayenne (liberally) to add some zing back. Didn't have green onion so tossed in some chives. Used real bacon. This was fairly good but not very filling. I can't figure the 12 servings except as just a little snack. I used as a main dish, ate 1/4 of it, and even that wasn't filling. It was pretty easy to make. I'd make again - just have to make more or feed less.

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Erimess

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2009

Took more like 30 in. to prepare. Used canned in place of frozen corn, 2 cans of chile peppers, took 50 min to cook.

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jeanne

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Reviewed: Nov. 11, 2009

This was okay. By itself it was kind of bland but really needed the salsa and I put mine in a ww tortilla as well after trying it on it's own. My daughter didn't even care for it in the tortilla. I think the SC is a bit much, maybe half it and then add egg whites or something to make up for it but it taste like a lot of SC. Thanks but needs doctoring.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Dec. 18, 2007

This tasted ok. I probably won't be making it again though. It was a little bland. I had to put a lot of salt and pepper on mine to give it flavor.

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KKH3

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Reviewed: Sep. 5, 2007

My family enjoyed this dish. It did take 40 minutes to cook, not the 30 listed. Also, it was very light in texture, not like a frittata usually is. This made the beans sink to the bottom and separate from the egg when served. My family liked the flavor and I will probably make it again with changes. I did not put in the bacon because of vegetarians in the family.

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dbf

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Reviewed: May 24, 2006

This recipe turned out really great! I made some slight modifications - used light sour cream, half the black beans, added jalapeno peppers, mushrooms, salt and black pepper. Skipped the bacon bits. It turned out very well indeed. Took it to a breakfast metting and had people asking me for the recipe. Worked for the vegetarians in the group too. I did have to bake it for around 40 mts instead of the recommended 30 mts. Would definitely make it again, with more jalapeno peppers - I like it zesty! Thank you for sharing this recipe.

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VAISHALI

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Reviewed: Sep. 3, 2005

I work at a homeless shelter and have to fix dinner for folks every Saturday night. I'm always looking for recipes that are easy and come together fast. Biggest problem with this one: THE TIME!! It takes WAY longer than 30 minutes, and when you've got a house full of hungry people, time is of the essence. Plan on closer to an hour, and that's at 400 degrees.

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Shelter Kat

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Reviewed: Jun. 9, 2005

this was easy to prepare. I did add olives to it and I omitted the red pepper. My husband enjoyed it. I will make this again.

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VTRAINER

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Reviewed: Jan. 23, 2005

Awesome Recipe! You can throw any vegetable you really want into this and it tastes great. It has become a regular in my household.

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WAJO357

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Reviewed: Jul. 25, 2004

Well, first of all, I sort of messed up. I halved the recipe, but still used a 9x13" pan. So, it was EXTREMELY thin (and not very filling). My boyfriend doesn't eat beans, so I omitted those. We ran out of bacon bits, so I didn't use those. But, despite these issues, we will probably make it again. However, we decided it needs more "stuff" in it. I would add mushrooms for certain, and maybe some diced tomatoes. I think it will be excellent, when I make it properly!! :)

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smallbutfeisty

Cooking Level: Intermediate

Home Town: Barnegat, New Jersey, USA

Living In: North Brunswick, New Jersey, USA

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Reviewed: Jul. 11, 2004

It was a bit bland - without the spicy salsa it would not have tasted good. Simple to make. Took longer than 30 minutes to cook.

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00160125

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Reviewed: May 13, 2004

This was yummy - but next time I'll follow the instructions a little better. I tried to cut it in half until I got to the canned ingredients - I just dumped the whole cans in. It was good, but I think it would have been better the way the recipe was written.

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TEN4RUTHIE

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Reviewed: Mar. 30, 2004

I put this on the menu at a Mexican themed dinner party. It was not a big hit. Wouldn't make this one again.

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Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Oct. 16, 2003

My family really enjoyed this recipe.

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MARDEEN

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Reviewed: Mar. 28, 2003

Yummy! I loved this. I was serving it at an early brunch so I prepared the vegies the night before and put them in a baggie. The next morning, all I had to do was mix the eggs, sour cream, cheese and dump the baggie contents. Voila...it was ready for the oven in minutes. It did take longer to cook than 30 minutes, but it was well worth it. I decreased the amount of black beans to one cup and will increase the red pepper to 1/2 cup next time. I served with real chopped bacon and fresh salsa...PERFECT.

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JacToo

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2002

My husband and I truly enjoyed this recipe. We served it with salsa and sour cream and had it for an easy week night dinner.

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KRIS B

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Reviewed: Oct. 10, 2001

Next time I make this I would add some hot peppers to it.

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Maryjane

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Reviewed: Sep. 6, 2001

I substituted diced yellow squash for the black beans to suit my family's preference. Served it with homemade biscuits and applesauce for a yummy summer supper. Would definitely make again.

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