Reviewed: May 23, 2008

also an appitizer. I love it!

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kathleen


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Reviewed: Dec. 23, 2007

Not a big fan. Too much cumin....it overpowered the dish. Also, I cooked it for over 40 minutes and it refused to set. I will not be making this again.

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This was a very good recipe. After reading other reviews, I decided to change the cheeses to jazz up the flavor a bit. It's always been better with a different cheese. I've done jalepeno jack cheese, feta, gorgonzola and gruyere all with rave reviews. The only thing I don't like about the recipe is that it really is quite dry and almost rubbery as leftovers. If I'm making it for just my husband and I, I half it so that I don't waste as much, but when I make it for a crowd, there's never any leftover anyway!

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rjlund

	Cooking Level: Expert Home Town: New York, New York, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Mar. 20, 2007

These were great! They're also good as leftovers. It's a nice portable breakfast to take to work.

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linneasmom


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Reviewed: Mar. 17, 2007

Absolutely amazing! Like flour free muffins! Loved it!

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balletalyssa

	Cooking Level: Intermediate
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Reviewed: Feb. 7, 2007

this is a brunch favorite of mine. Easy to make, and always a winner.

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Suzanne S.


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Reviewed: Nov. 25, 2006

Very tasty. We used Desert Pepper 2-olive salsa to give it a little extra kick. We also substituted a bit of smoked gouda instead of cheddar. We'll definitely make this again.

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SARAJOSTEELE


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Reviewed: Sep. 6, 2006

This was a decent recipe, I'm not sure if I'll make it again, I did subsitute the ricotta for mozzarella cheese because I don't like ricotta, I also substituted broccoli florets for the spinach. My husband really like it but we found it wasn't very filling. It would be great served with something else but not as a stand alone breakfast.

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JessicaF.

	Cooking Level: Expert
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Reviewed: Apr. 30, 2006

This was quick and easy, and tastes good. You can do so much with this recipe. I try it with ham and cheese or bacon and sausage, whatever the kids want and it's always a hit

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Melissa

	Cooking Level: Intermediate
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Reviewed: Apr. 9, 2006

This is exactly what I was looking for. Just a quick nibble in the morning that I can take on the go. I tried two ways: regular recipe and then some of the reviews. The regular recipe is a little drab but a reviewer mentioned placing in blue cheese and sharp chedder and that really made the difference. I'm going to try other things to place in such as other vegtables.

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CDAVIS68


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Reviewed: Feb. 3, 2006

This was really good, and very handy for a casual brunch! I doubled all of the spices which worked out great when served fresh, but leftovers were to cumin-y tasting. Also, quite dry as leftovers.

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MILNERIN


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Reviewed: Jul. 30, 2005

This was excellent! I scaled the recipe for 1, and had to use fresh spinach since I didn't have any frozen (big difference!). I also (since I scaled it) baked it in a single-serving Corning dish instead of muffin tins. Other than that, followed the recipe (I usually do the first time) and loved it. In fact, I've made it twice this week so far! Thanks for the recipe.

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ARANRHOD3308


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Reviewed: Apr. 12, 2005

Pretty good. Seemed a little dry and bland, topping it with salsa and sourcreme helped. might make again

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ODDITY123


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Reviewed: Apr. 5, 2005

Yum! I loved the cheese in this recipe. I did modify it a good bit though to match what I had (or didn't have) on hand. I added an additional egg, some FF half and half, and a ton more hot sauce (maybe 2 tsp? at least?). I also used a jalapeno shredded cheddar. I left out the sour cream, cumin, and lemon pepper since I didn't have any. I also cooked it in a skillet like a regular frittata (start on the stove, finish in the oven). It came out great.

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MOM2JTX3


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Reviewed: Sep. 9, 2004

This recipe is a HUGE hit with our family. Everyone loves when I make these. I usually use chedder and blue cheese (I don't care for ricotta) and I add salsa and garlic into the mix. Sounds a little odd but it comes out tasting delicious!

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CERAWALLACE


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Reviewed: Jul. 21, 2004

I added diced mushrooms and added one more egg to even out the consistency. I also added garlic and salt and substituted mozzarella for the cheddar. Very tasty!

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JESSIE6381

	Cooking Level: Intermediate Home Town: Corcoran, Minnesota, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Mar. 26, 2004

a little bland for our liking

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EDEMELO


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Reviewed: Jan. 25, 2004

Good for potluck brunch.

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mmcleary


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Reviewed: Jan. 25, 2004

I've been trying to go vegetarian, much to my meat-loving husband's dismay. I made these for dinner the other night and he was delighted. "Keep that recipe!" he told me. The only thing I might suggest is using more spinach and less eggs; it was a smidge too chewy for me. And of course more garlic. You can always use more garlic!

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BARB72

Cooking Level: Expert

Living In: Osceola,

Mini Frittatas

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