The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 17, 2009
Incredible! And so easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 8, 2009
I thought it was great, I would use less spinach next time and I totally agree that it's a great basic recipe that you can add any type of veggies too and it would be good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 4, 2009
Great without changes!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 13, 2009
Very easy and came out great! I did cook the mushrooms for a few minutes first in a bit of garlic and white onion. I made it on a Sunday evening and packaged up pieces for quick breakfasts all week!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 29, 2009
Added cajun fried potatoes, shallots, garlic and left out the spring onion. Cooked it a bit too long so was a bit on the dry side, but overall very nice.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 18, 2009
This one is so delicious! My family loved it. I also sauteed the onions and mushrooms ahead of time. we kept the leftovers in the freezer, but even those went quickly. Thank you for putting this one out there.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 13, 2009
This was FANTASTIC! I love when a new recipe becomes an instant favorite. ;) I did change a couple things though. I didn't buy the mushrooms because you had to buy a large package of them. I tried diced red bell pepper instead. My middle was a bit moist as someone else mentioned but I am sure it is because I didn't drain the spinach as well as I should have. I saw a bit of green juice and I think that was what made it not set as well. It didn't matter it was still VERY tasty and I'll make this again and again! thanks for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 8, 2009
I followed the recipe exactly and dont know what went wrong. The middle didn't set. I tried leaving the dish in for longer and it didn't really help.. Of what was cooked, the dish was good! I'll attempt a second time, hopefully with different results
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Ker
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 24, 2009
I used egg whites and cottage cheese for a lighter low-cal version with 50% less fat cheese. Very light and very good!
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Photo by Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 9, 2009
sauteed the mushrooms and onions. added garlic. maybe feta rather than parmesan
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 22, 2009
Fantastic recipe! I made a few alterations because I didn't have all the ingredients on hand. Like a previous user I substituted small curd cottage cheese for the ricotta. Instead of grated Parmesan cheese I used a colby/monterey jack mix I had leftover in the refrigerator. I did not have portobello mushrooms on hand so I used 1/2 lb white button mushrooms instead. I sliced them and sauteed them with 1/4 medium yellow onion (again, I did not have any green scallions) in a small bit of butter until soft. I also added 1/4 teaspoon dried basil. The frittata turned out fantastic!! In the future I may add some feta cheese and perhaps substitute the eggs with egg whites. This made a great lunch/ dinner! Overall my family and I were very pleased!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 12, 2009
I used egg whites....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 21, 2009
I enjoyed this recipe very much! I actually skipped lunch waiting to make this, and then ate almost half the pie plate :-) I didn't have green onions, so I just used a yellow. I think it would be great too with some turkey bacon. This recipe is definitely on my make again list.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 14, 2009
Edible, but just not my cup-o-tea. I found the spinach to be very overwhelming in texture as well as flavor. I couldn't taste the ricotta at all. I may try a variation of this again, but as written it just missed the mark for me. Thank you so much for sharing though, I'm sure others will think it is great if they are big spinach fans. =)
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Photo by AmyLynn

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 14, 2009
This was an easy and delicious recipe. I added sauteed onions. My family loved it, and suggested I add bacon next time, which would probably be delicious. I would also try this recipe with a home-made wheat crust, although it certainly would add some calories and fat...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 23, 2008
I loved this, I used what I had on hand: canned mushrooms sauteed in garlic, 1 c. cottage cheese & 2 tbsp. parmesean sprinkled on top. Very tasty
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 10, 2008
Its really good... I added more ricotta and i used Italian Bread Crumbs with Romano cheese. gave it a really yummy flavor. The mushrooms made it a little bit runny, but the taste was still really good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 27, 2008
Excellent recipe. I added one additional egg, several strips of crumbled bacon, and for the parmesan cheese part, I added half parmesan and half shredded swiss. Also added a quarter cup of feta cheese. Delicious!
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Jon
Photo by Jon

Cooking Level: Expert

Home Town: Wilmington, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 14, 2008
Liked very much, made it for a group gathering with a chili sauce to put on top. People raved, nice touch with the ricotta. I can't eat dairy, but tried a small piece anyway, didn't make any adjustments except the optional chili sauce.
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Photo by Vicki Vafeades

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 13, 2008
This was fabulous! I did saute the onions and mushrooms first. I used low fat ricotta. I also added 10 links of cooked turkey sausage because I love meat in everything. It added a great spice! The cooking and cooling times were perfect. This was very easy and delicious. Will definitely make again very soon! Thanks for the recipe!
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