Pretty good! I bake eggs a lot and thought this worked out to a similar texture of other dishes I've made. I'm not entirely certain this is a traditional frittata, since it seems more like a souffle almost to me, but I'm also no expert. It puffed up in the oven, which I didn't quite expect. It does, however, deflate as it cools, so maybe it isn't a souffle, or maybe if it is, I am not good at making them since I'm pretty sure they aren't supposed to deflate. ;o) Regardless, this is incredibly easy to make and turns out pretty well. They are a bit greasy as the first reviewer commented, but pesto is pretty rich so I'm not that surprised, and you can adjust these relatively easily--cut down the pesto, change the cheese, cream, whatever. I used basil pesto since that is what I had, and used skim milk instead of cream since I'm very sensitive to milk products. It still tastes pretty good to me, and I think it reheats relatively well (I've been eating with toast for the last three mornings for breakfast). Servings are pretty true to recipe--I baked in six ramekins and got 6 nice sized servings. Thanks for the recipe!
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Pretty good! I bake eggs a lot and thought this worked out to a similar texture of other...