Reviewed: Apr. 18, 2012

Fast and flavorful. One pan cooking so not much clean up. I used 4 eggs, 3/4 c aged cheddar, Italian parsley, & sweet onion. Baked at 450 for 2 minutes, highest heat allowed for the pan I was using.

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1 user found this review helpful

Reviewer:

brunosmom21

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Mar. 6, 2012

I just made this this morning and loved it! I wanted to find a breakfast recipe for my asparagus without adding bacon and this one had great reviews. I didn't have cheddar cheese, so I sprinkled about an ounce of jalapeno havarti on top along with parmesan before putting it under the broiler. The cheese crust on top absolutely made this dish! I also skipped the addition of salt because of the saltiness of the cheeses. My 2 year old was even eating this with the asparagus!

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2 users found this review helpful

Reviewer:

jsjlandy

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Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Feb. 28, 2011

Delicious! I was looking for an alternative to the overpriced cafeteria at work and this is it. I can now eat a healthy breakfast and save some money.

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9 users found this review helpful

Reviewer:

Kim

Reviewed: Aug. 18, 2010

This was an easy fix which tasted great, as frittatas go. I used green onion instead of white onion because I had some that needed to be used up, but I think this recipe really demands the white onion for texture contrast. Next time, I would probably add some mushrooms for even more flavour. Also, I would boil or steam the asparagus for a little longer than suggested, especially if using larger stalks.

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13 users found this review helpful

Reviewer:

lunachick06

Cooking Level: Intermediate

Living In: Ukiah, California, USA

Reviewed: May 13, 2010

This recipe turned out wounderful! I cooked a big brunch for mothers day and didnt have a free stove burner, so i baked it in the oven. I used one small container of southwest egg beaters and one plain, but otherwises followed the recipe exactly. Eggcellent!

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9 users found this review helpful

Reviewer:

jennyd

Reviewed: Feb. 4, 2010

I really enjoyed this recipe. It's the first time I have made a frittata. I love how healthy and yet flavorful this recipe is. I can imagine this recipe working out well with different veggies and meats as well. It's a great starting place.

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9 users found this review helpful

Reviewer:

Vanessa

Cooking Level: Professional

Living In: Belmont, California, USA

Reviewed: Jan. 26, 2010

I make these almost every week. I add whatever vegtables and or meat I have avialable. BUT the aspargas is my favorite where my husbands is meat and cheese. My son doesn't care as long as he gets some!

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9 users found this review helpful

Reviewer:

de'Monfort

Cooking Level: Expert

Living In: Lakeland, Florida, USA

Reviewed: Aug. 21, 2009

Didn't use the parmesan. This turned out well though I had to cook it on the stove in my dutch oven which didn't fit in the broiler. I had to transfer it to a plate, then re-transfer (so the less-cooked side would be next to the fire) to a cake pan. I used extra vegetables than called for (e.g. mushrooms) then used more egg substitute. Need the big carton of the egg substitute!

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8 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Aug. 18, 2009

I used all reduced fat mozzarella instead of the cheddar and parmesan. I also used the southwest style egg substitute to add a little kick. Great recipe.

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8 users found this review helpful

Reviewer:

Bethany

Reviewed: Jan. 19, 2009

Wow - what a great, healthy recipe! Very nutritious, and excellent for saving some to reheat for a quick nutritous breakfast later in the week. Make 2 (or more). I didn't have an oven proof pan, but I just slid the fritatta out of the pan into a glass bakeware dish.

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10 users found this review helpful