Reviewed: Nov. 14, 2009

I don't actually use recipes, per se. I never make the same thing twice, but often get stuck on inspiration. So thank you for launch idea on a wonderful not-so-usual brunch this morning. I substituted baked sweet potato (already on hand) for both pumpkin and potato, added raw pistachios and some salt/generous black pepper, served with side of steamed carrot greens (I like slight bitter with my sweet). I baked it using cast iron, as I usually do with an egg dish. It was wonderful; my husband, however, ate all of it so there's no leftovers to try it cold.

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snarko

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Reviewed: Nov. 10, 2009

Cut down on pumpkin, potatoes, feta & cheddar cheeses. Added some salt & pepper.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

Excellent. Included onions in frittata (onions were mentioned only in ingredients). They added a nice crunch. Got rave reviews:)

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Joslyn

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Reviewed: Aug. 12, 2009

This was a great recipe, I was looking for a warm veg to go with our beer can in a chicken and made this. Instead of the onions on the top though, I threw coarsely chopped crackers, pumpkin seeds and extra grated cheese and crumbled feta. It was lovely but I like things a bit more warm so next time I'll throw in a dash of chilli spice. Thanks for a great recipe and I'll definitely use this again for another South African winter "braai"

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missy_fer

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Reviewed: Oct. 19, 2008

Yummy!!! I tried this recipe b/c it was the closest I could come to a pumpkin frittata that I had in Sydney about a week ago. I subbed butternut squash and reduced the cheese and added some cilantro, and corriander and it was great! I still have some tweaking to do before it's 5 star worthy, but I think it just needs a bit more butternut than I added and maybe a little more salt...great as is though...can't wait to make it for my bf...he'll love it!

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DIABETICCUPCAKE

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 3, 2008

My whole family loved this one. After reading other reviews I did make a few alterations. I added cooked diced onion to the egg mix and topped the frittata with tomato slices rather than the sliced onion. I also used frozen spinach rather than fresh. Very easy and very tasty recipe that we'll definitely be making again.

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Belinda

Cooking Level: Beginning

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Reviewed: Apr. 1, 2008

first and foremost, i only made one serving instead of four. in doing so, i cooked it in a glass loaf dish. maybe because of the reduction, i had more veggies & cheese than i probably should have and needed to add a third egg to make it look right before putting it in the oven. also, maybe because of the dish i used, i had to cook it for about 33 minutes to ensure the egg was set, resulting in my perhaps too thin red onions on top becoming dry and chewy (they were about 1mm thick). maybe if i make this in the future i will put the onion in with the rest of the mixture and on top. over all the flavors worked well with one another & the potato was a hesitant but wonderful addition. it's more like a crust-less quiche than a frittata, but it was very easy to throw together and tasted great!

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