Reviewed: Apr. 23, 2008

This was good, but I made a few changes and next time I will make some additional changes. I followed other's suggestions and increased the number of eggs to 6 and added garlic and additional spices -- dried oregano and a multi-purpose seasoning blend. I did not bake the frittata, but cooked it on the stovetop and then finished it under the broiler. I also added some crumbled bacon under the cheese. The next time I make it, I will probably use frozen shredded hash browns. The fresh potatoes did not get as crispy as I would have liked, maybe too much moisture? I will also add the onions either before or with the potatoes rather than after. All in all, pretty tasty.

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ChileDog

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mission Viejo, California, USA

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Reviewed: Apr. 1, 2008

Yum! Took advice of other reviewers and upped the eggs to 6 and added other seasonings (garlic, italian seasoning). Will use frozen hash browns next time for convenience, but it was still so easy!

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DawnG

Cooking Level: Intermediate

Home Town: Bristol, Virginia, USA

Living In: Southlake, Texas, USA

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Reviewed: Mar. 30, 2008

Really good! Used 4 small red potatos and 3 whole eggs and 1 egg white, came out really tasty!

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JUNGELZ84

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Reviewed: Mar. 23, 2008

great and easy weeknight recipe - or easy weekend breakfast! I added some diced ham with the onions. many complements from the hub!

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CookinNurse

Cooking Level: Expert

Home Town: Greeneville, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 7, 2008

Yum! Even shredding potatoes doesn't add much to the time it takes to put this together! Very kid-friendly recipe!

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MariahM.

Cooking Level: Expert

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Reviewed: Mar. 4, 2008

I made this using one potato and 7 eggs and a combo of butter & olive oil. I used dried onions and onion powder instead of an onion and sprinkled parmesan, mozzarella & colby-jack cheese on top. Made a very nice dinner with homemade toasted bread & a jello salad.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 9, 2008

This IS a great recipe. I altered it slightly by using the Ore-Ida hashbrowns (the shredded kind) and sprinkling diced tomatoes and green onions just before adding the cheese and gave it great color. I also used 6 eggs for volume and whisked them separately as in the other review. The result was a thicker and fluffier frittata that made a great main course for breakfast. You could also add sliced black olives and a dollop of sour cream for a lunch or dinner dish. The only thing I would change is reduce the first baking time to 7 minutes and once you put the tomatoes, green onion, and cheese on, the cheese takes longer to get all bubbly, so I had to bake it for another 7-8 minutes in addition to the first 10 and it made the eggs kind of dry. Next time I make it, I will try it with the Ore-Ida cubed potatoes.

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Trouble

Cooking Level: Expert

Home Town: Covina, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Feb. 2, 2008

This was very easy and very good. Try adding mushrooms and using shredded taco cheese, it added more flavor.

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debart40

Cooking Level: Intermediate

Home Town: Hamburg, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Feb. 1, 2008

This was the first frittata I have made. It was simple and tasty, although it could use a little kick. Green peppers and more onion perhaps. Also I think next time I will add some seasoning salt to the potatoes while they are frying.

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SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Jan. 22, 2008

Pretty good, thanks for sharing!

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domestically_challenged

Cooking Level: Beginning

Home Town: Three Rivers, Michigan, USA

Living In: Sturgis, Michigan, USA

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Reviewed: Jan. 20, 2008

Very yummy. I added a little garlic for flavor. It was still a little bland. Next time I will use frozen hash browns for convenience and add jalapenos for zip.

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Jessie_ict

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jan. 18, 2008

Great, easy recipe for a weekend brunch! I added some extra veggies and lots of Cheddar cheese. Dee-lish.

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MJ

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Reviewed: Jan. 9, 2008

This was super yummy, and allowed clean up time. I added ham and 2 more eggs. I also used shredded hash browns (mine were frozen in a block which was a pain, but with some patience finally broke up). Next time I will definitely add some more spices to liven up the flavor just a bit OR, will probably use the southwestern style potatoes that are in the refridgerator section at the grocery store. Def a keeper!

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Susan

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Reviewed: Jan. 7, 2008

Yes, a good start, but bland unless you add some more goodies and spices. I added bacon and black olives and would've added more spices, but knew my kids wouldn't like it spiced up. This is a great quick meal that is healthy and a good way to clean out the fridge.

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redkitchen

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Reviewed: Dec. 30, 2007

This recipe was great! It allowed clean up time which is important to me. With most breakfasts, Im racing around the kitchen creating a greasy mess. I made a couple changes and added some left over kabassa meat. Instead of using baked potatoes, I shreaded some with a grater and fryed them with onion and chive. I also added fresh parsley and it was FANTASTIC!

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Reviewer:

D-LITE

Cooking Level: Expert

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Reviewed: Dec. 9, 2007

I took advice from a number of reviewers: sliced the potatoes instead of shredded them, added a couple of eggs and seasonings (season salt & garlic powder) and I thought this turned out just dandy. I can't say for sure how long I fried the potatoes, but I think 15 minutes on medium-high is about right. I mixed the cheese in with the beaten eggs and baked at 400 for about 13 minutes. The eggs were set and not too brown. Topped with some chives and this, my first frittata was quite yummy.

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VAL ADAMS

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 4, 2007

This was good but very heavy. Also shredding the potatoes is a hassle. If you make it I suggest using frozen hash browns.

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 29, 2007

I too used this as a base. I even forgot to add the potato! I did add mushrooms, peppers, and sausage, and Italian seasoning. It was very yummy! The kids of course did not like it, but what else is new!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Nov. 18, 2007

Mine turned out great, because I followed other reviewers and added oregano, thyme, parmesan. I also chopped some bacon and fried it, then fried my finely diced potates in the same pan. Not the healthiest way, but yummy. I only gave 3 stars because this would have been super bland had I not made these changes.

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KanadiaKatie

Cooking Level: Intermediate

Home Town: Brantford, Ontario, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 5, 2007

This is a great base recipe and should be followed for the technique but you've got to add some spices and additional ingredients. I recommend using the packaged refrigerated hash browns or frozen to save a step. I opted to add some diced red bell pepper along with the onion (both diced very finely). I also added some cooked, chopped turkey breakfast sausage, about 1/8 cup shredded parmesan, 1 tsp. oregano and 1 tsp thyme. The result was great with these modifications. Good with sour cream on the side.

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