Reviewed: Jun. 17, 2007

I made this for Father's Day brunch and needless to say, it went over very well. The frittata is rich and very versatile. I used 7 eggs instead of 6 and thought the mixture was a bit too firm for our preference. Next time I will use 8 eggs.

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Wyatt's Mommy

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Reviewed: Mar. 16, 2007

This recipe is the best! I've made it once a week for a month now and each time I use different vegetables. It's great with zucchini, spinach, broccoli, mushrooms, anything! I just use whatever I have in hand and it always comes out delicious. I've used different cheeses, but chedder tastes the best. I leave out the cream cheese and use a small amount of plain yogurt for a low fat version and it's still very good.

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ms. ashley

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Reviewed: Jan. 20, 2007

Made this for a brunch for work along with other egg casseroles. This was the first to go even though it was the only "veggie" entree. I couldn't find zucchini so I made it with asparagus and only put in one package of cream cheese. Very, very good.

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FEIKAM

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Reviewed: Jan. 7, 2007

I used different vegetables in my version; red pepper, onions, zuchini, mushrooms, garlic, brocolli (would be good w/carrott or tomato), also I used 1 1/2 bars of cream cheese and 9 eggs instead of six. Also added a little dill on top. I took it over to a brunch at my friends house and everyone loved it.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Dec. 16, 2006

I make this every year for the office holiday lunch and people rave about it... I've been able to keep the recipe to myself so far, but the pressure it really on! LOL... Thanks for a great, versatile dish that works hot or cold!

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Karen H

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Oct. 14, 2006

made this a number of times with minumal adjustments. just couldn't do it with the cream cheese, but great recipe without it! Also did balsamic oven-roasted vegetables (on this sight) for extra flavor. I love serving it at room temp after keeping it in the fridge. flavors really open up. also added sliced tomatoes on top the last bit of cooking. it was so good!

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LUCKYKEL

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Reviewed: Sep. 21, 2006

Tried this tonight for dinner.Served it with hash browns. I liked it, but would make some changes off the bat.. Too much cream cheese for my family. One 8oz brick is plenty. 7 eggs instead of 6. Adding bacon into the mixture would've made this a 5-star..Next time I will do that..But..very good..economical..Makes a big pan full!

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Lynne

Cooking Level: Expert

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Reviewed: Aug. 25, 2006

I made it as instructed but added some tomatoes and a little ham. It is a great base recipe though--I would think it would work w/anyt meats/veggies. Many reviews said it lacked kick. I don't think it is intended to be spicy, and you should sure be able to tell from the ingreds that it won't be. Anyway, really great, incredibly easy recipe.

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DannyN

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

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Reviewed: Aug. 20, 2006

I was looking for something to put some of my Mom's garden tomatoes in. Oh boy, did this ever do the trick. Even though I used egg beaters, fat free cream and only tomato and onion--which I did not saute first, it was awesome. I think part of the great flavor came from the cream cheese I used---green onion and chive which was also the light brand. This was delicious!

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DCHMKH

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Reviewed: Aug. 16, 2006

I thought this was great. Instead of using mushrooms I used asparagus and I used no garlic, because I had very little on hand. It was very easy to make and is one of the best meals I have ever made.

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sheb.tempura

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Reviewed: Jul. 17, 2006

This is a great recipe! I served this with a Caesar's salad last night for dinner and it was a hit (except with my teenage son, who doesn't like anything that's egg-y or mushroom-y, so that kind of leaves this dish out) I upped the garlic a bit, but that's just a personal preference. This would also definitely work as a brunch dish served with bacon or sausage and fresh fruit.

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SUE1956

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Jul. 12, 2006

My entire family loved this dish. It was really tasty and the texture was great. I increased the eggs to a total of 9, and used 1/3 cup of half and half. I used 2 medium zucchini, a whole red bell pepper, 8 oz of mushrooms, 2 cloves of garlic and a whole yellow onion. I didn't do the measurments stated in the recipe. I chopped all of the veggies quite fine in the food processor, and I was very happy with the result. Make sure you cook the veggies very well, until all of the water is cooked off. I will definitely keep this recipe and make it again and again.

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DMHOLTON

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Reviewed: May 23, 2006

I have a problem tasting things so I added a 1/2 cup of salsa to this recipe. It was fabulous!

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abedog

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Reviewed: May 22, 2006

I made this for Mother's Day brunch for my mom and my boyfriend's mom (and my boyfriend) and it was a really bit hit. It's great as it is but next time I will probably add more vegetables because I love them and there's definitely room for them. I highly recommend this. My boyfriend's mom already asked me for the recipe.

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volvita

Cooking Level: Beginning

Home Town: Shelbyville, Kentucky, USA

Living In: Louisville, Kentucky, USA

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Reviewed: May 17, 2006

Very good both hot & cold. Needed a kick though--next time I'm going to add some crushed red pepper.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: May 14, 2006

another rave review! I made this for mothers day, a big crowd. As hostess, I LOVE these mix and dump recipes. This one has the added benefit of looking really pretty if you thinly slice a large tomato and embed it into the wet mixture and bake. Looks party and shower pretty but so easy. I used asparagus and canned artichoke hearts. 9 eggs as earlier posters suggested. Asparagus were steamed until crisp before baking.

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momzilla

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: May 2, 2006

This turned out great, even with substantial substitutions. I only used 8 oz cream cheese (all I had), used broccoli and carrots in lieu of all other veggies, added ham, added 3 eggs based on other reviews, used seasoned salt in place of plain and a few shakes of dry mustard. I also used extra sharp cheddar for the cheese. Cooked in 8x11 glass dish for 40 min. Was very sceptical when I put in dish since it didn't look "eggy" enough to hold together, but it turned out great. Even my husband, who has hated every frittata I've ever made, loved this. I also loved it,and it was easy since I did the veggies in the microwave. What a great recipe, easy to "dress up" or "dress down" for any occasion by selecting different vegetables and meat!

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ANGELAH100

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2006

EXCELLENT! Served this as part of a family brunch yesterday & it was delicious. I added a jar (about 1 cup) of chopped marinated artichoke hearts, & increased the amount of garlic to 3 large cloves & eggs to 9. I used only 1 & 1/2 packs of cream cheese. Also I added some basil & dry mustard. You could get very creative with this recipe & add just about any kind of veggie, meat, or seasoning & it would be delicious. A great way to use leftovers! It is equally good today, cold, for lunch! :)

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mrsmlb

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Reviewed: Mar. 27, 2006

I followed everything except the vegetables. Used: red pepper, carrot, asparagus, onion, and green chilli pepper. Very good. I think this would work with most any veggies.

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JAGGEDLNS

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Reviewed: Jan. 12, 2006

My family and I enjoyed this Frittata very much. I did add 8 eggs, one pkg cream cheese, extra garlic and spices, roasted red peppers and our favorite wheat bread. It only took 45 minutes for cooking time. I will make this again.

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5LABONTE18

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Hot or Cold Vegetable Frittata

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