Reviewed: Dec. 29, 2005

I made this on Christmas morning and it was wonderful.

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Dawn Drouin

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2005

Great recipe cold or hot although a bit more flavorful hot. Cutting the cream cheese in half also cuts the baking time a bit. Watch carefully. For more flavor I added 1/4 cup chopped fresh basil, eliminated the salt and pepper and substituted 1 tsp. Mrs. Dash and 1-2 tsp. Spike. This recipe got raves from a very picky brunch guest!

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dibykat

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Reviewed: Nov. 8, 2005

I made this for my sisters bridal shower and it was a huge hit. It was really easy to prepare and I didn't have to worry about the timing. I did make some changes. I used 1 pkg of cream cheese, as suggested, and added 3 extra eggs. I also roasted the vegetables the day before at 400 for about 1 1/2 hours. I added about 4 cloves of garlic to the veggies and used red onion. This gave the frittata a great flavor and left little to do the next day. I can't wait to make this as a mexican frittata, a roasted red pepper and artichoke heart frittata, etc... YUM.

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mary

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Reviewed: Oct. 23, 2005

Great, but even better with a red pepper and much more garlic. I also use baby bellas for the 'rooms. On the top, I put some sliced tomatoes so that they broil into the frittata. If you want to fancy it up, add some tiny pieces of cubes ham. For the shredded cheese, I use mexican or taco...uum,uum good!!

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JOANN31

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Reviewed: Oct. 2, 2005

This is really good! I added another egg and it could have used a couple more. Plus took other reviewers suggestions and only used 1 pkg. of Low fat cream cheese. I'm sure 2 would have been just fine. Also only used 3 slices of bread because thats all I had left! Also, try adding a tsp of dry mustard powder, or a TBS of prepared dijon mustard for that missing zip. I used dry mustard and it had a wonderful flavor. Hubby finished it off at lunch!

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Michelle C.

Cooking Level: Expert

Home Town: Port Charlotte, Florida, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Jun. 22, 2005

This always comes through for me. It is wonderful anytime of the year! I put in some red bell pepper for color.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: May 30, 2005

Completely bland. I followed the recipe exactly and had big globs of unmelted cream cheese. To save it, it would need more kick to it, some spices, less cheese, more eggs.

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COOK4ONE

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Reviewed: May 22, 2005

Made this for a brunch. Great vegetarian recipe but not much "zip". If I make it again I'll add some jalapenoes or something spicey.

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suzanne

Cooking Level: Intermediate

Home Town: Cahokia, Illinois, USA

Living In: Matthews, North Carolina, USA

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Reviewed: Apr. 26, 2005

I absolutely LOVED this recipe! I took it to a ladies' brunch, and everyone absolutely loved it. I made it again for a baby shower, and again got many requests for the recipe. It's a definite keeper! I did make a few changes. I used red bell pepper instead of green, just to add a bit more color. I used fat free half and half instead of cream, and fat free cream cheese. I don't think anyone even realized the difference. I also used multigrain bread instead of wheat, and I cubed it very, very small. Everyone was surprised that there was even bread in the mixture. Overall, a very flavorful frittata. Great served with a spinach salad! Thanks so much for this one!

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FOODFAVOR8

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 17, 2005

This was excellent warm or room temperature. A big hit at a buffet dinner party and for leftovers the night after. Another time I would make it with only one package of cream cheese. With two it was a bit overwhelming and over-rich. Generally, an excellent recipe!

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S&G Mummy

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Reviewed: Mar. 14, 2005

This was a great recipe, although the description states "Hot or Cold." I tried it right out of the oven and it was great. I took it to a class at church cold and they hated it cold. Everyone had to heat up their serving. I added potatoes and chili powder (about 1/4 tsp. to the egg mixture). I prepared the potatoes by boiling a large baking potato for 15 minutes. I cooled the potato, sliced it and lightly browned the potato in olive oil. I seasoned the potato with seasoned salt, pepper and chili powder. Since I added the potato, I cut the bread cubes in half and only used two slices. This was a great addition. Again, this is a great recipe, but ...it was not good cold.

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LillyJ

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 13, 2005

I made this for an office potluck and served it cold from the fridge. It was a huge hit! Next time I'll add red pepper flakes for a bit of a kick!!

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EHUMPH00

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Reviewed: Feb. 21, 2005

This dish was incredible. I'm not a particularly good cook and I don't like eggs, yet I made this dish for company and not only did it get rave reviews, I ate it, too! Don't worry that it seems like there'll be too much cream cheese -- once it's cooked, it's the perfect amount.

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JENJEN71

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Reviewed: Jan. 29, 2005

I made this recipe for a Birthday Brunch. I served this at room temperature as an appetizer. It was a big hit. Everyone asked for the recipe. It cuts into very nice squares and the leftovers are good as well.

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BRIGHT1

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Reviewed: Jan. 9, 2005

This was pretty good! Make sure you use a good whole wheat bread, and cube your bread pretty small so it mixes in well with the whole recipe. My husband is a vegetarian, and he really enjoyed this. I used all reduced fat and fat free ingredients and it turned out splendid!

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TINA

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Reviewed: Dec. 25, 2004

This was fantastic! Served it for Christmas brunch and it was enjoyed by all. The best parts were the little pockets of cream cheese. Can't wait to reheat the leftovers! Edit: My inlaws have appointed me the holiday chef from now on, so you know this one's a keeper!

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METROPHOBIA

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 2, 2004

Very good and satisfying. Nice looking too. I didn't have green bell pepper so used yellow instead. I also didn't have zucchini, but added Italian sausage instead. I also cut the cream cheese down to 1 8 oz package, but will try it with the full amount of cream cheese at some point, since it wasn't really strong. I used a really herby bread, which went along with the other flavors really well.

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DISNEYLANDGODDESS

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Reviewed: Nov. 23, 2004

This is good basic recipe and is much easier to serve for a large crowd than quiche as it cuts into nice solid squares. I sauteed the veggies in a bit of cooking sherry instead of oil and ommitted the garlic. As was suggested by another reviewer I cut back to 1-8 ounce package of cream cheese and that seemed plenty. The cream cheese adds a surprisingly good flavor and texture. I might try this again, but add ham or sausage and play with the veggies a bit. It might be great with green chiles or salsa! Also instead of the wheat bread I used 3 generous slices of Challah bread (which I cubed and left out overnight to dry a bit). I sauteed the veggies the night before which maked this dish very quick to throw together the next morning. Certainly a good staple for a brunch buffet.

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COOKINKINGSTON

Cooking Level: Expert

Home Town: Kingston, New Hampshire, USA

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Reviewed: Sep. 20, 2004

This got rave reviews from our guests, most went back for a second helping! I cut back on the veggies a little bit and added a pound of pork sausage cooked with a teaspoon of rubbed sage; cooked the veggies in the sausage drippings.

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SAMBOD

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 5, 2004

Every one in this household loves this one! It disappears quickly.

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JMLANGE

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Hot or Cold Vegetable Frittata

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