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Average Rating:
Total Reviews: 15
Showing 11-15 of 15
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By ewench
on July 25, 2011
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Great simple recipe and you can also use it as a base for whatever ingredients you like! I included stuff I had on hand - gruyere cheese, tomatoes, potatoes, onion - and it looked beautiful and tasted delicious; we ate it for dinner and then breakfast the next day. I used a cast iron pan and it slid out easily.
By Kateyhz
Alexandria, VA
on July 23, 2011
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This was my first attempt at a frittata and it worked out perfectly. It was easy and quick and tasted great. I used a sharp cheddar because I had it on hand, and I used 6 eggs instead of 8 because I only had a 10 inch pan and I think a large is 12 inches. It might be better to specify the dimensions of the pan in the recipe. Anyway, 6 eggs were just right for the 10 inch pan. We loved it made with these ingredients but could also see it will be easy to adapt to whatever we have on hand. A keeper!
By pschulte
Chandler, AZ
on July 23, 2011
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I made this dish with all the called for ingredients except I used mozzarella that I had on hand. I also added some leftover rotisserie chicken. The fresh basil really gave it a nice garden fresh taste. The bottom and edges of the frittata were beautifully browned. My husband absolutely loved it and so did I! Will definitely make it again and will try other ingredients as well. Thanks Kelsey! :
By Kira P.
Yakima, WA
on May 14, 2011
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I made this tonight for my family. My little 2 year old daughter ate it up and wanted seconds. There was TONS of veggies in it so that was GREAT! We all loved all the flavor. The only changes I made were Romano cheese instead of Asiago (I had Romano on hand and one hard cheese usually substitutes well for another. I was also too cheap to buy grape tomatoes so I chopped 2 roma tomatoes and put them in right before I put them in the oven. I also just used regular small red potato's since I couldn't find the red bliss. YUMMY!!!
By Guacamole Girl
Philadelphia, PA
on May 08, 2011
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I made this for Mother's Day brunch and everyone loved it! It was very easy to make and I followed the recipe exactly except that I did add about 3 or 4 sliced mushrooms to the vegetables when I sauteed them. My oven was already hot from roasting bacon in it so the frittata actually only took about 8 minutes to cook. I will definitely make this again. Thanks Kelsey!