Reviewed: Sep. 15, 2009

Don't skimp on the spices! And the broiling step is essential---brown that cheese! I used fresh oregano on top after it came out of the broiler and that added alot. This is very good---good enough that it replaced a previous favorite of ours. I substitued spinach for the zucchini, provolone for the other cheeses, omitted the black olives and added a jalapeno. Don't be afraid to add some strong flavors to this.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jul. 27, 2009

Everything but the black olives and garlic came out of my garden. I also added some garlic chives to this, and a chopped diced partically seeded jalopeno pepper. What a great taste. Thanks so much. I didn't mean to alter it, but I like to use my herbs as much as I can.

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Jul. 7, 2009

This food was my main meal since it was very huge plate.

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Lissy Kathiria

Cooking Level: Intermediate

Home Town: La Romana, La Romana, Dominican Republic

Living In: Miami, Florida, USA

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Reviewed: Feb. 10, 2009

Pretty bland. I even added extra vegetables for more color. I won't make it again.

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Lori

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Nov. 6, 2008

Added breadcrumbs, parsley, and vegetarian sausage. It was incredibly delicious. It tasted even better the next morning, making a fantastic and quick breakfast for the next few days.

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Bequita84

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

Fantastic recipe! Does take longer than stated, but all the chopping is worth it! I used my electric griddle for the whole cooking process and it worked great! No crispy brown on top from the broiler, but I didn't think it needed it. I added swiss chard and omitted the olives, but other than that, stuck to the recipe. This one goes in the "keeper" binder!

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PROBRAHN

Cooking Level: Intermediate

Home Town: Winneconne, Wisconsin, USA

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Reviewed: Nov. 5, 2007

This is really great. Very versatile!

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MMATTHEWS1

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Reviewed: Mar. 30, 2007

Excellent! Although it takes more than 20 minutes because you have to chop all those vegetables. And you should broil it a little longer because I got a taste of raw egg in the middle. An experienced cook would have done better I'm sure. I give it 4 stars because otherwise it was an excellent recipe.

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cooperchr

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Reviewed: Feb. 4, 2007

Really enjoyed this. A fast and healthy meal!

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Char

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Reviewed: Jan. 27, 2007

GREAT!!! Needs more flavor such as garlic or pepper. Need to cook it a bit longer as well. I added chopped bacon and left out the olives. Will absolutly make this again. Maybe with sausage?

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MamaMack

Cooking Level: Beginning

Home Town: Colusa, California, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Aug. 29, 2006

excellent a great way to use up garden veggies. thank you

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jul. 12, 2006

This was great. Served with Franks hot sauce sprinkled on top.

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beanscooks

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Reviewed: Jul. 9, 2006

I found this quite nice as written, but a little bland after a while. I now add some extra tomato and about 1 tbsp of mexican chili powder to the egg, which gives it the kick it was missing for me. It has since become a household staple and guests rarely fail to ask for the recipe.

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preflightcookie

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: May 26, 2006

This was very tasty. My whole family enjoyed it.

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Martha Jr.

Cooking Level: Expert

Living In: Alfred Station, New York, USA

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Reviewed: May 22, 2006

The Frittata turned out better than I could have hoped. Fantastic.

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BW

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Reviewed: May 16, 2006

Very good. I often make this recipe when I haven't planned dinner and need something quick that can use what I have in the fridge. Flexibe with the vegetables you use, though very good as written. Serve with a green salad, and you're set for a quick dinner.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 23, 2005

Lovely - the whole family liked it. I added some cooked sausage to it.

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TCAT765

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Reviewed: Apr. 14, 2005

I thought this was pretty good, my husband thought it was ok, but would be better with spinach instead of zucchini, which I think would also work. I used a touch more cheese than called for, left out the olives, and had a combo of fresh and canned tomatoes mixed in. I had to cook it for a bit longer than it seemed like the directions indicated-- the timing wasn't exactly clear, but it turned out well. It was ok reheated in the oven the next day, but not as good.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Feb. 2, 2005

This is an excellent frittata, and a great change of pace from the standard omelette or quiche. The only problem I have is that sometimes the egg on the bottom will cook faster than the egg on top, so I have to move the egg around in the pan to get it to cook.

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CRIMSON090

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Reviewed: Aug. 16, 2004

This was a good recipe but I found the flavor a bit bland, next time I will use more spices to give it a kick and maybe some cheese in the middle as well. I thought it would be better if it was creamier but this is the first time I've made a 'frittata' so maybe this is how it should be.

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ANGELACOLE

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Potato and Vegetable Frittata

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