Reviewed: Nov. 10, 2009

WOW! this was such a great recipe! I am on a tight budget and only have a few ingredients in the cabnets but i made this and it was a real treat. I added some little smokies to the eggs and it was FANTASTIC! Im writting this one down to save in my personal cookbook!

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remard

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Reviewed: Nov. 4, 2009

This was a foolproof frittata recipe. I had 25 cooking labs of high school students make this for a breakfast buffet. Only one of the labs screwed this up which is pretty darn impressive. The potatoes were a little too much so we cut it down to 3 other than that we kept the recipe as is. The kids and faculty loved it. Thanks for this easy and reliable recipe!

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ELIZZ

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Reviewed: Nov. 4, 2009

I used mozzarella and parmesan since I had no chedder. My boyfriend loved it and he doesn't usually like eggs!

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J. Sage

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Reviewed: Nov. 3, 2009

I loved this! It was delicious, easy, and quick. I used the recipe exactly as stated. This is definitely a keeper.

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Baye

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Reviewed: Oct. 30, 2009

I thought this was pretty tasty and I would make again. I used other reviewer's suggestions and jazzed up the potatoes a little by adding 1 Tbsp olive oil to them in a bowl and mixing with a little garlic powder, salt, pepper, dried basil, and dried oregano. I also had other veggies on hand, like grape tomatoes and a few mushrooms so I threw those into the frittata. Next time I'll add even more mushrooms b/c I love them with spinach. I had frozen spinach on hand so I used the whole box of that. I also added nutmeg to the spinach and some basil to the eggs. I used 3 whole eggs and 6 egg whites (calorie cutter). I cooked it on the stovetop and then transferred to the oven at 350 for about 6 minutes and then set it to broil at the very end. Had it for dinner and little kids and husband all liked it. It also reheated nicely for breakfast.

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FratTwins

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Reviewed: Oct. 22, 2009

This was a very easy recipe. I used Simply Potatoes to speed up the potato cook time, seasoned with Lawry's and pepper. Used a container of egg beaters instead of milk and eggs and added tomatoes when I put the spinach and onion in. I put this in oven at 350 after letting cook on the burner for about 5 minutes. I didn't have a lid big enough for my skillet to cover it.

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Audrea Rose

Cooking Level: Intermediate

Living In: Roeland Park, Kansas, USA

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Reviewed: Oct. 13, 2009

This was delicious!! I added tomatoes and finished it off in the oven to make the cheese bubbly and browned. I also used frozen hash brown potatoes and seasoned with italian seasoning before adding the veggies. Amazing - and so easy!

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Saman

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Reviewed: Oct. 12, 2009

My husband and I loved this! I did season the potatoes with plenty of salt and pepper while they were cooking, but other than that, I followed the recipe as written. This is definitely going into our "Meatless Monday" rotation.

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Carol

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Reviewed: Oct. 11, 2009

Loved the veggies and the cheese in this. However, I found the potatoes to be quite bland. If I make this again, I will probably reduce the potatoes and add other veggies instead.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

So easy! I cheat and use canned sliced potatoes (when I tried to do it with fresh potatoes, they took FOREVER and weren't worth it, which is why I only gave it 4 stars) generously seasoned with whatever's in reach. I use more spinach than stated, and find that it really helps to put the pan under the broiler for a couple minutes to firm up the top.

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Diana

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Lexington Park, Maryland, USA

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Reviewed: Oct. 4, 2009

Excellent, easy to do recipe. I bought a lot of baby spinach and had the rest of the ingredients, with the exception of a medium skillet. It still came out great. I changed it a bit, took about 10 minutes to cook, then I put the skillet in the broiler for 1 minute. Great!

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LUVSVIOLET

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Reviewed: Oct. 1, 2009

YUM, YUM, YUMMMMM!!!!!!! My meat-loving teenage son declared this to be the best vegetarian meal that he’s ever eaten! (I altered it a bit to match what I had, added zucchini and mushrooms and some mozzarella cheese in addition to cheddar). YUMMY!!!!

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onnaquest

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Reviewed: Sep. 28, 2009

I may want to add some meat, for more flavor, next time.

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mamaD

Cooking Level: Beginning

Home Town: Rochester, Minnesota, USA

Living In: Woodbury, Minnesota, USA

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Reviewed: Sep. 26, 2009

Easy to make and it tastes great! Thanks for the recipe.

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Kathy

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Reviewed: Sep. 15, 2009

was just exactly what I wanted out of this recipe. Very easy, and delish! Thanks, Cheryl!

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jen

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Living In: Garner, North Carolina, USA

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Reviewed: Aug. 30, 2009

Finally! A recipe that makes frittata cooking easy!

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SPARKLE33

Home Town: Fort Collins, Colorado, USA

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Reviewed: Aug. 23, 2009

I think many adjustments had to be made. First, 6 potatoes are just too many, even if they are small. I think if you're cutting/slicing the potatoes and you reach 2 cups, that should suffice. Also, just putting the potatoes on the stove for 10 minutes covered just makes them burn. If anything, add a 1/4 to 1/2 cup a water. I also added basil and paprika as this recipe is quite bland. I would add much more spinach and garlic. Also, I had to finish this in the broiler for 5 minutes as the top was not cooked through. Also sprinkled some parmesan cheese on top for extra flavor. It's good basic recipe but needs much tweaking and can be good for all sorts of veggies. Bon appetite!

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Cupcake

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

Awesome! So good and easy! I have made them with all sorts of different veggies.

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75206

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Reviewed: Aug. 14, 2009

I will add some spices, a tomato on top, maybe some bacon in it. It is basic.

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

This was a great base recipe. It didn't have a lot of flavor...my bf said that it tasted like cheesy hash browns. I think I'll add tomato and basil and bacon, maybe some additional spices, the next time I make it. Great recipe, just doesn't have much flavor. Love how quick and easy it was to make, though.

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