Reviewed: Nov. 9, 2009

This was so fluffy that the bottom burned before the rest cooked, and I ended up having to put in in the over to finish. If I try whipping the eggs in a frittata again, I'll just put it in the oven from the start.

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Christine

Cooking Level: Expert

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Reviewed: Aug. 3, 2008

The flavor was good but it took long to cook because it was so fluffy that the bottom browned too much. Will try all ingredients again and keep the eggs together.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jul. 10, 2008

it is indeed fluffy!! i've made this a few times now with different ingredients and it always turns out lovely. I made it for my father in law who doesn't like breakfast and he had 2 helpings!! Great recipe -- will add to my arsenal.

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Jenet_B

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 3, 2008

Got a little too done on the bottom but it was delicious!

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RESSAS

Cooking Level: Expert

Home Town: Medical Lake, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 2, 2008

Very tasty. The only problem was that the egg would not set while trying to cook it on stovetop. We ended up having to back it for an additional 15 minutes at 350. The end product was great though.

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Catharine

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Reviewed: Feb. 18, 2008

This is a great, easy recipe and I had all the ingredients on hand. I have never made a frittata before - this was my first time and I got rave reviews. My hubby said it was one of the best things I have ever made and we've been married for 10 years. Definitely in the rotation!

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