Reviewed: Jan. 9, 2010

My go-to for an easy and delicious breakfast, lunch or dinner! I actually lost my recipe that is similar to this one -- thank goodness it was here for my brunch today. The recipe as it stands is great. My changes are for the preferences of my family only -- another can of chiles and another cup of cheese.

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Reviewer:

jtck

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Fall City, Washington, USA

Reviewed: Jan. 2, 2010

Made for Christmas morning, fast and easy, was bland and the texture a little moist. I added sauted onions, mushrooms and julienned fresh spinach. Still desperately needed the hot salsa and sour cream that I served with it. Next time I'll use hot peppers.

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Reviewer:

BETFAM

Reviewed: Dec. 2, 2009

Very good! The only thing I would do is cut-down the cooking time to 25 minutes vs. the 35-40. I've made this recipe twice. The first time I followed others review and the second time, I forgot to - it turned out a little "too" brown.

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Reviewer:

KRISTEL706

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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Reviewer:

RhondaJo1969

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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Reviewer:

KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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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Reviewer:

Lynne

Cooking Level: Expert

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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Reviewer:

thefayray

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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Reviewer:

chelle

Reviewed: Sep. 11, 2009

excellent will make again.

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Reviewer:

JERISGIRL

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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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