Reviewed: Nov. 3, 2009

We made this for a baby shower I helped host. Mom added crumbled bacon and boy was it a hit! Very easy to do with inexpensive ingredients! Yum-O!

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RhondaJo1969

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Reviewed: Oct. 11, 2009

I had a similar recipe many years ago and lost track of it. I wanted to bake the frittata in a 7 x 11 pan so only used 8 eggs and left everything else the same. Came out great and we loved it. With my old recipe I found that it was so versatile, I could put pepperoni on top, or asparagus spears or whatever you have on hand. Really good and easy recipe.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Oct. 7, 2009

Looking for an egg recipe we can have for dinner, so I tried this one, and it was surprizingly good! I think it needed more chiles, cheese and some black pepper but other than that, a nice dish. I did have some flour lumps when mixing with the eggs, but just continued to stir until most broke down. Will make again...maybe with a different cheese and veggie.

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Lynne

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

Very yummy and so easy to make. I used a can of tomatoes and chiles, which tasted great. I think this would be a great base recipe if you wanted to include other ingredients as well. I love that it just needs to be baked, rather than fried first.

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thefayray

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Reviewed: Sep. 17, 2009

absolutely love it. Make it every week. I make varieties of it though. Like the last time we had it I added mushrooms. Once before I added roasted veggies. The kids beg me for it. As a matter of fact we're having it for breakfast tomorrow morning. Thanks so much for a wonderful recipe. Love it. !!!!

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chelle

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Reviewed: Sep. 11, 2009

excellent will make again.

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JERISGIRL

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 22, 2009

Delicious with great texture, fluffy and moist. I used fresh (not canned) green peppers and Poblano peppers and roasted them over an open flame. It was great and everybody loved it.

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Alexa

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Reviewed: Aug. 13, 2009

This was good. I made half a batch since it was just a few of us. The only change i made was to use the whole can of chiles instead of half that is called for. I really enjoyed the flavor the whole can gave, so if i were to make the full recipe i would use 2 cans of green chiles.

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mouseketeer

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Reviewed: Aug. 2, 2009

I liked the fact that this didn't have to sit overnight. It's a great alternative to an overnight egg bake. However, I thought it was a little bland. If I make this again, I would add some finely diced ham or maybe a little salsa to the mix.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

Yum! I have never put cottage cheese in a frittata but it was delishious. I have made it twice now and most recently I made it for a brunch shower I was hosting. I also added diced (pre-cooked) ham and served it cold cut up in little squares. It was great!

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LSchering

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Reviewed: Jul. 19, 2009

Really liked this recipe. I have never made a frittata before and was excited because I love breakfast foods. Added some ham and onions to the batter before baking. Turned out great! Will definitely be making again & playing around with various ingredients.

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LCR

Home Town: Chicago, Illinois, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 2, 2009

This was a great recipe.I made it this father's day and everyone loved it. Even my six kids came back for seconds. The only thing I changed was I added a little more green chiles. but all in all it was wonderful just the way it was. I will be making it again very soon.

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mommy_of_six

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

This was so good. no need to change anything. It could even be a early dinner. Will surely make this again and again. I can hardly wait to go to the store for the cottage cheese.

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DIANAE38

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Reviewed: Jun. 15, 2009

Most excellent!

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ninergal

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Reviewed: May 20, 2009

After making this recipe, I know I'll be making frittatas a lot more often. It was easy to prepare, much easier than an omelette, and really tasty and filling. It came out perfect just the way the recipe is written. I did beat the eggs slightly before adding the dry ingredients, and I used a wire whisk to make sure the flour, etc., got mixed in thoroughly. The only thing I might do differently next time is to add some chopped onions. But it's great just as is!

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: May 5, 2009

Brought this to a Cinco de Mayo celebration at work and everyone loved it! I added browned breakfast sausage just to give it more substance and at the suggestion of another reviewer I added some cheese to the top and broiled it to melt it. One word to the wise - before you make this the night before make sure that the 9x13 pan fits in your microwave to reheat the next day! I thought I had a big microwave, but I guess I was wrong! :0) Happy cooking!!!

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Megz

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Reviewed: Apr. 30, 2009

Because there are just the two of us, I cut the recipe in half, but I followed the lisited directions. It was good, but I must have been expecting something different but don't know what. Next time I think I will add a touch of salsa on top to kick it up a little. Yes, I will make it again and most likely serve it to company as a step up from plain scrambled eggs.

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marbursell

Home Town: Long Beach, California, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Apr. 24, 2009

This was good. I like reicpes that are not too complicated but turn out successful. This is one of them. Very tasty and can be served with different sides like salsa, asparagus, biscuits, whatever.

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threedogs3

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Reviewed: Apr. 19, 2009

This recipe is excellent. I served this dish at a church fellowship and everyone loved it. It has a beautiful appearance and is absolutely delicious!

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Beth Hoover

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Reviewed: Apr. 17, 2009

This was a nice change of pace. I used oat flour, and roasted Hatch green chiles rather than canned. I also omitted the butter. The green chile flavor wasn't strong enough for us, even though we used extra, so next time I'll top it with green chile (sauce). This would also be good with pepper-jack cheese and olives. Nice flavor, not too heavy, and very easy to make--a definite keeper!

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