Reviewed: Aug. 20, 2007

This was a great dish - so easy and tasty. You could really do anything with it. Next time I'll add more spinach, less potatoes and maybe throw in some mushrooms. YUM! Next time I'm looking to clean out my fridge I'll make this. Thanks!

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EuroGirl6

Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Aug. 10, 2007

Really good! I'm a bit lactose intolerant, so I replaced the milk with soy milk, and the cheese with a tablespoon of ranch dressing mixed in with the egg and milk, and it was excellent. I made sure some of the potatoes got nice and brown and crispy before adding in other ingredients, and also added a zucchini in with the spinach. Delish!

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AMMYBUG

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Reviewed: Jul. 22, 2007

I had some trouble getting the eggs to set, so I scrambled them up. It came out very tasty.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jul. 16, 2007

My family loved this recipe!! Thanks!! TIna

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Tina

Cooking Level: Expert

Living In: Calhoun, Georgia, USA

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Reviewed: Jun. 23, 2007

This was pretty good. The potato layer was a little bland, but it perked up with additional salt and pepper, a lot of salt and pepper. :o)

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JEWELS9

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Reviewed: Jun. 20, 2007

Fantastic. Really! I used a bag of frozen spinach, since that is what I had on hand, and shredded the potatoes because I prefer the texture. I also added some beef chorizo. I baked it instead of using the stovetop method, since I had other things on the stove (made this for a brunch) and it worked very well @ 375 for about 30 minutes. It didn't dry out, which was my concern. Next time I think I'm going to try bacon. YUM!

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White Raven

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Healdsburg, California, USA

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Reviewed: Jun. 19, 2007

Simple and delicious. My husband loves this one.

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Joan Mack

Cooking Level: Intermediate

Home Town: Bandung, Jawa Barat, Indonesia

Living In: Heidenheim, Baden-Württemberg, Germany

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Reviewed: Jun. 16, 2007

This recipe is really great, but as some other reviews stated, I believe it's a good starter recipe. I replaced milk with fat free half & half and adding a lot more garlic and sesaoning. I think mushrooms would be a great addition.

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Jacqueline

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 13, 2007

Not as flavorful as it could have been. USE SALT!

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jaimay7

Cooking Level: Intermediate

Home Town: Albion, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Jun. 12, 2007

As other reviewers have written, this is a decent starter recipe. This needed a lot of extra seasoning as well as additional sautéed vegetables. Although this was easy to make, there are several other frittata recipes on this site we enjoyed more.

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Jun. 10, 2007

This frittata was easy to make and really good. The changes I made were to substitute garlic powder for the crushed garlic and Italian cheese blend instead of the cheddar.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 10, 2007

This recipe was really very good! It was simular to my fried potatoes, however, a little different. I added a few red pepper flakes and some green pepper. We love cheese on potaotes so we put extra. Like the whole package!! I served this as part of my Sunday dinner and everyone loved it!

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The Dainty Dish

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Knob Noster, Missouri, USA

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Reviewed: Jun. 6, 2007

I took other reviewers advice with this and seasoned the potatoes with salt and black pepper whilst cooking. I only used 3 potatoes and more spinach. I finished it off by putting it under the broiler for 5 minutes. This made a great lunch for me and my oldest daughter with slices of Country Seed Bread from this site. I'll definitely make this again. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jun. 4, 2007

I made this in a saucepan instead of a skillet since I didn't have any skillet lids. My boyfriend and I both really liked it and he's rather hard to please. And cooking potatoes in a covered saucepan like that was an epiphany, much easier than frying and they taste just as good. A winner of a recipe!

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MASSIVEMO1

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2007

This recipe is delicious! I did make some modifications though. I used purple, red, and gold potatoes (a mix from Trader Joe's). I thought the amount of potatoes the recipe called for was too much (I recommend using only half) and the spinach should be doubled. Next time, I'll add cooked mushrooms and tomatoes.

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danakscully64

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Jun. 1, 2007

Very good - I had to cook it a lot longer than the recipe said - but I doubled everything and put in a LOT more spinach. I would put in only 1/4c milk instead of 1/3c

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Sharon

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 30, 2007

This is a pretty good, healthy, easy to make, and your kids will eat it recipe. I added bacon bits while cooking the potatoes, it added some meaty flavor to the potatoes as they do need some extra flavoring.

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ROBDOG19

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Reviewed: May 25, 2007

This was a great starter recipe. I added some more seasonings to my potatoes (seasoning salt, more garlic, pepper) and I think that really made the difference. I ended up transferring the frittata to a plate to flip it over in the pan to set the top. It all stayed together and worked quite nicely. My boyfriend came home from a business trip and is loving the leftovers!

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Brenkt

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Reviewed: May 23, 2007

This makes for a great light meal. I added a handful of sliced fresh mushrooms and subbed a half a bag of diced 'ready potatoes with onions' and swiss for the cheddar. It was awesome. Used four eggs because it was only two of us and still had enough for lunch the next day.

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DIANNE63

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Reviewed: May 22, 2007

This recipe was SOOO easy. I used 2% cheddar cheese and 1% milk and it turned out great. 5 Weight Watchers Points per servings. So delicious. Next time I'm going to add tomatoes I think. This is definitely a keeper!!!

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