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Reviewed: Jun. 3, 2008

love it! so quick and easy gives it a plus

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karen

	Cooking Level: Intermediate Home Town: Little Rock, Arkansas, USA Living In: Austin, Texas, USA
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Reviewed: Jul. 25, 2006

Easy - yes. Way to use up garden veggies - yes. Will I make it again - nah. It was easy to do and was beautiful coming out of the oven. But even though I kind of figured it would be bland and therefore added spices to i, it was still pretty bland once it was all said and done. And it was really watery, and I didn't add that cup of water! Thank you, but not a keeper for me.

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DC Girly Girl

	Cooking Level: Intermediate Home Town: Baltimore, Maryland, USA Living In: Columbia, Maryland, USA
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Reviewed: Jul. 25, 2006

This was really good. I used portabella mushrooms because that was all I had. I sauted all the veggies in a little bit of oil until they were nice and tender. I only had medium eggs and it took 12 to adequately cover all the veggies--but I didn't really measure how much I used. I also just minced garlic and added that as I sauted. My niece and nephew (six and three) didn't really like it, but my husband and I did. Thanks for the recipe!

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HOLLEYJANE


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Reviewed: Jun. 21, 2005

I prepared this for a Father's Day brunch and my guests loved it. I did't change a thing about it and everyone wanted the recipe. Will make this again. Thanks Marian!

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PDROJAS


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Reviewed: Sep. 4, 2004

Good recipe. I added 1 extra egg, and used both zucchini and yellow squash. I also put in some parsley for extra flavor. I only had canned mushrooms, but it turned out fine.

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JENNLYNN

	Cooking Level: Intermediate Home Town: Independence, Missouri, USA
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Reviewed: Jul. 29, 2004

This was excellent! Using all fresh summmer veggies is key. I prepared it differently than in the recipe. I sauted all the veggies together in the olive oil without butter or water. As others suggested I added extra eggs. I used a total of 10 whole eggs. I also added Emeril's original Essence instead of salt and pepper and monteray jack in place of the mozzerella and parm. I will make this again!

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JESSICA1467

	Cooking Level: Intermediate Home Town: Oakdale, New York, USA Living In: Riverhead, New York, USA
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Reviewed: Apr. 29, 2004

My kids weren't a fan of this but they're all under the age of five so I'm not really expecting them to. However, my husband and I thought this was fantastic! I followed it to the letter except I used eight eggs, ommited the onions (I am allergic), and used a small can of sliced mushrooms instead of fresh (fresh ones go bad so quickly becuase of the heat and humidity and it's JANUARY!). I also used three types of cheese for the topping: mozzerella, monterey jack, and mild chedder. It was a hit! As soon as my kids learn to like it it'll be a five star recipe in my book.

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JLLEBOW

	Cooking Level: Expert Home Town: Medford, Oregon, USA Living In: Pearl City, Hawaii, USA
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Reviewed: Nov. 24, 2003

a great simple recipe.. i like my frittatas a little more complex.. but this is perfect for one of those "nothing in the house but..." mornings. i also realize ur site is a recipe site and not a cooking school site.. so i knew that my pan would HAVE to be oven proof to go in the oven! thanks.. keep the good stuff coming our way!

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PORTESSA


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Reviewed: Nov. 24, 2003

I, too, was confused by the recipe, and used my common sense that the eggs needed to be beaten first before stirring with the vegetables. With a few modifications, it was quite good. First, I took out the simmered vegetables so that they wouldn't get overdone, and added them back after the onionmushrooms were done. Like other reviewers, I also minced the garlic for flavor. I used 7 eggs (4 whole, and 3 whites), extra sharp cheddar cheese instead of mozzarella, and added some italian seasonings (oreganobasil)towards the end.

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SHANABARB2


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Reviewed: Apr. 28, 2003

One of the few frittatas that doesn't have potatoes and it is very tasty.

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CBALLARD


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Reviewed: Jan. 31, 2003

I am at a loss as to why this recipe got such high ratings. Your instructions were not very clear that I should use an oven-safe iron skillet (which I don't have)...also, I have made fritattas in the past, and you scramble the eggs BEFORE putting it into the vegetables. Your instructions would make scrambled eggs, not the light, fluffy fritatta that I was looking for. I had to change this recipe on the fly to make it turn out half-way edible. Please improve upon your instructions...also, there is a mention of butter in the steps, but not in the ingredients...I am confused!?

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K1J2G3


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Reviewed: Jan. 27, 2003

I made this for breakfast when my husband's family was visiting, and they loved it! I used more eggs than the recipe called for--9 whole and 3 whites; five eggs is certainly not enough. Also, used three minced garlic cloves which added extra flavor for the extra eggs. Scrummy!

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urban planner


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Reviewed: Jan. 13, 2003

I made this for our Easter brunch and everyone LOVED it! I did have to add two extra eggs (for a total of 7 eggs) for the amount of veggies I cut up. I minced the garlic and left it in for more flavor and replaced the mushrooms with extra onions and zucchini. Also, I didn't need to add any butter, so it had a little less fat. This was the first Frittata I've ever made, and I think I'll make again and again!

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DONNA LAWSON


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Reviewed: Dec. 23, 2002

A great way to use all the zucchini from your garden. I used fresh picked "baby" zucchini and the frittata was fantastic. I have also substituted with cobly cheese and jack cheese. Both made excellent tasting frittatas.

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Reviewer:

MESTELL


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