Reviewed: Oct. 26, 2008

This was really good! I added some dried basil, but other than that, I followed the recipe exactly.

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 15, 2008

I followed this recipe exactly except I added more spinach and a few tomato slices on top - it came out perfectly!! This one has moved into our favorites list. I'm going to add asparagus next time - can't wait!

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Zeos

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Reviewed: Oct. 13, 2008

I used kale (pre-cooked) instead of spinach. added a little cayenne pepper and used 1/2 pepper jack cheese, half cheddar. Super Yummy!

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MACLESLIE

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Reviewed: Oct. 7, 2008

I made this with egg substitute, and it turned out great!

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JenK

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Reviewed: Oct. 6, 2008

Recipe was very good and very easy to make. I used rice milk instead of cow's milk along with no cheese and it tasted great. My husband isn't a big fan of eggs and he even liked it. Thanks for the recipe!

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Jennifer

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 5, 2008

What more can I say, it was delicious! I don't think I changed a thing, although the second time I made it, I used collard greens instead of spinach, because it's what I had on hand. In that case, I added the greens a little sooner than the recipe says, since they take longer to wilt. Like many other posters, I had to finish this in the oven, under the broiler.

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sonsfan

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Reviewed: Oct. 1, 2008

Great! And super easy. I doubled the garlic and spinach...will definitely make again!

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kaniger

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 23, 2008

Mine looked nothing like the picture! I added extra garlic, salt, and pepper, but still found mine to be bland. Also, like comments have said, the egg didn't cook throughout before the bottom burned, so I would suggest starting this in an oven-safe skillet and transferring it to the oven to finish off the egg. My husband loved this, but I thought it was only OK. I put some fresh salsa on a couple bites and that really helped the flavor. My husband loved his with Tabasco sauce on it.

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C Mangum

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Provo, Utah, USA

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Reviewed: Sep. 22, 2008

Cool!! I made it in a cast iron skillet and layered the potatoes and then added microwaved spinach in the next layer! Family loved it!! Thank you for a great idea!!

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VIVNIDHI

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Reviewed: Sep. 15, 2008

Yum! The potatoes were terrific and really made this recipe stand out.

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belle

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

Good breakfast or brunch dish. Even better with goat cheese or feta cheese. My frittata didn't completely cook in the pan, so I put under the broiler for 2 minutes to fisnish it.

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Daisy

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Reviewed: Sep. 12, 2008

Big Hit and easy to do - the 2 things every cook wants! I'm giving 4 stars because of the changes I made, but I'm sure doing it "pure" would rate 5 stars. I used tater tots instead of fresh potatoes -just to get rid of them- and sharp cheddar cheese. I skipped the usual S&P to taste and instead used dashes of dry mustard, celery seed, thyme and white pepper. One suggestion I would make: the time just was not long enough for me, and afterwards a friend of mine said that if you cook it until it gets that filmy look on the top and the sides are done - put it under the broiler for a minute or so which gets the top cooked. She makes frittatas all the time, and this is what she does. My husband not only had 2nds last night but asked this morning if there was leftovers!

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BECKY

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Sep. 3, 2008

This recipe was a great starter for an amazing breakfast! I made some alterations and added quite a bit, and it turned out fantastic. Still needed a bit more salt in the end. Here is what I did: Used half the oil I only used 4 potatoes, added dried basil while cooking those plus seasoned them with a bit of salt and pepper Then I added in about 3 times that much spinach and 3 times the green onions - with some water added to help wilt them without the extra oil Added 8 oz fresh mushrooms - chopped Added 1 green bell pepper - diced Added 2 extra tablespoon fulls of minced garlic Added 2 more eggs and more milk (used skim milk) Added a tomato (chopped) with the eggs and milk Added Muenster Cheese to the top and sprinkled the cheddar on top of that Then I finished it in the oven at 400 degrees for 15 minutes instead of cooking it the rest of the way on the stove top LOTS of veggies in it, and it's SO good! I think it would be awesome with some salsa or tobasco. Maybe next time I might use some garlic salt on the potatoes and dice a jalepeno to add with the spinach for a bit of kick (no seeds - can't be too spicy in the morning, lol).

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Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Aug. 26, 2008

I can't believe how fast and easy this was to prepare. It was very, very good but I know it can be even better if I tinker with the ingredients a bit. (More salt with the potatoes, more garlic, maybe some regular onion instead of green onion.) My whole family loved it! Definitely something I will make again and again.

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Shauna Mac

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Reviewed: Aug. 19, 2008

This was great. I made it with sweet potatoes and it was out of this world. My first frittata and it came out perfect.

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asmith212

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Reviewed: Aug. 7, 2008

Pretty fast and easy to make. I made with egg substitute so it turned out to be more like an omelet rather than a frittata; recommend using at least 1/3 of your recipe with real eggs to hold it together.

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gradpath

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Reviewed: Aug. 6, 2008

This is really good and easy to make too. Just the thing for a weekday dinner. Everyone I've made this for has loved it.

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Victoria

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Reviewed: Aug. 4, 2008

Very delicious and easy to make. I used a mandoline to slice my potatoes, making them quite thin. I didn't have cheddar so I dabbed on some neufchatel cheese instead. Like other reviewers, I finished mine under the broiler because the bottom was getting perfect and I didn't want it to burn. I agree with others who say the recipe could use more garlic and onion. When it was served, I topped it with homemade mean green tomato salsa which is heavy on the garlic, my own secret recipe. Super yum, thanks for the recipe!

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le petit haricot

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

Good basic Frittata recipe, easily adaptable in numerous ways.

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NAOMI

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Santa Clara, California, USA

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Reviewed: Jul. 27, 2008

LOVED it! I have made it twice already. You can definitely add more spinach, more green onion and more garlic if you like. I used O'Brien potatoes from the freezer to save some time. This was a delicious breakfast when I had guests though we all agreed it could use a little meat in it. The second time I made it, I made it for my bf who has high cholesterol but I didn't want to lose out on yummy Sunday morning breakfast - so I used egg beaters and veggie breakfast sausage. I used four patties of morningstar, chopped up, which was a little too much, but it was also delish! YUM. Try it, you'll like it. :)

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