Reviewed: May 29, 2011

I've made these twice now when I'm having people over and both times people have gobbled them up and asked for the recipe. Yummy!

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Marlys

Reviewed: Mar. 28, 2010

Not bad, nothing special though

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mcol0314

Reviewed: Feb. 20, 2010

I accidentally had the serving size set to 12 when I purchased the ingrediants and made these frittatas. When I was mixing, I knew that there was too much batter but I went with it. It ended up making two muffin pans and a ramekin, for a total of 25 frittatas. They were SO good that it was worth making that many. My husband took two plates to work and they were eaten within 30 minutes. I plan on making these again but in a smaller portion the next time.

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Laurie

Reviewed: Jul. 15, 2009

Very good; made for company and everyone loved it. Doubled the recipe, all except for cumin based on other reviews. Still a prominent flavor, but not overwhelming. Subbed cottage cheese for the ricotta and plain yogurt for the sour cream because that's what I had. Great way to use up some spinach! Will make again.

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GRKaters

Cooking Level: Expert

Reviewed: May 23, 2008

also an appitizer. I love it!

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kathleen

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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bcc

Reviewed: May 29, 2007

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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