I liked this, my BF loved it. Very good for people on the South Beach Diet, like we are! You could mix up the ingredients if you don't like mushrooms, or if you have something else on hand you need to use up. Make an extra and freeze it!

This was good but not unbelievable (which is what I reserve my 5 star ratings for. Soild and pretty easy to make. :)

This is a very nice basic recipe that has lots of room for alterations based on what you like in your frittata. I had a bunch of veggies in my fridge that I knew wouldn't be used quickly enough before they spoiled so I tossed in broccoli, mushrooms, green onions, and grape tomatoes. Sauteed everything except tomatoes in a pan before mixing with ricotta cheese and eggs. Instead of parmesan I used a Mexican blend of 4 cheeses I had leftover from a taco dinner. Added cayenne and nutmeg to the other spices. Sprinkled more cheese on top and baked for 30 mins. I might have baked it a few minutes too long because it was a little dry but it was definitely a nice change from same old boring eggs and toast breakfast! Next time I might add some garlic, green peppers and potatoes. Would also be great with some bacon or sausage in there too. The possibilities are endless!

A little too much spinach.... will use a variety of veggies next time. good base though.

Delightful! Used it for brunch for 5, probably should have made two. I used fresh spinach and steamed it first, then drained it well and squeezed the excess fluid out. Since there isn't a buttery crust, it was a delicate egg dish that satisfied the craving of a vegetarian for an egg-bake.

It turned out great, however, I added Diced potatoes, and a little bit of chili powder. Great recipe to play around with.

Great recipe to make your own!!! This recipe is easy to customize just add your own wet or dry ingredients. I used the spinach with some left over salmon, carrots and various cheeses on hand. My hubby loved it! Thanks

This was so good and incredibly easy to make. It was so good my 16 month old daughter couldn't get enough of it!

This didnt have much flavor, if I made again I would saute the mushrooms so they aren't hard when you take a bite, and I would add more seasonings.

This was really good. I think I would like it a little bit more as a quiche and my husband wasn't too fond of it. Very easy to make, and a good way to masque vegetables too! Thanks for the recipe!

Instead of using mushrooms I added cooked salmon.It was yummy, and v.v.easy to make

I made this for a Father's Day Brunch and everyone loved it. Most everyone went back for seconds and there was none left over! Even got a recipe request. Baked longer than the listed time to achieve golden-brown top and enough cooking. Served with sourdough toast and fresh berry medley.

This recipe was pretty good. It would definitely be a great addition to a brunch. I made several change, mostly out of necessity. 1 - I used red peppers and onions instead of mushrooms b/c I didn't have any. And yes, I fried them for a little before putting them in with the other ingredients. 2 - I used less scallions than called for b/c I'm not a huge fan of them. 3 - I used basil instead of a mixture, and also added about 1/8 tsp garlic powder. Next time I'd definitely try the nutmeg. 4 - I used whole milk ricotta by accident. Don't think it made a big difference. 5 - I threw in a little bit of feta. Not very much though. The recipe says it's done with it's browned, but this didn't brown much except on the edges. It did set more than I was expecting though, so I could definitely tell it was done. (I hadn't made a frittata before.) So I'd definitely recommend this for a brunch or part of a meal. It tastes even better the next day!

I would give this 4.5 stars because it was very tasty! I have made this recipe twice. The first time I used regular mushrooms because I did not have portobellos. It worked just as well.

i really liked this recipe, but my family thought it was just okay. i like how healthy and flavorful it was. i used fresh spinach and wilted it in a skillet along with the mushrooms and scallions before adding the eggs to them. i replaced the ricotta cheese with cottage cheese (because that was all i had) and sprinkled some cheese on the top. delicious!

Delicious! I added fresh tomatoes & zucchini (instead of spinach, because I didn't have it!), and I cooked it in my cast iron skillet for about 10 minutes to brown the bottom before putting in the oven for the remaining 15 minutes. My 4 year old proclaimed it "very wondeful".

This was great, and it was so easy to make! I used fresh spinach instead of frozen, which I would recommend wilting before putting it into the mix. I liked it so much, I will be making this for our Easter brunch on Sunday.