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This is a great recipe on the basic making of a frittata! I had never made one before, so this recipe was perfect on teaching me the basics! The first time I used this, I used a pie plate, but the second time I used a little round cake pan, and it came out just as great! DON'T forget to grease a pie plate WELL if you're using one. This recipe is so perfect, it's the same baking time pretty much for however many eggs you add! Thanks for teaching me to finally bake one of these things! No more basic omelets for this gal!
Loved it! Used all veggies from the garden including kale, eggplant, beans, onion, carrot, and tomato. I also increased to 3 eggs since it looked like it needed it. Used parsley from the garden too! It's best to use a strong cheese, I think. Will definitely make again, and thanks for posting.
This made a really quick and delicious lunch for us today. I used leftover veggies....asparagus, mushrooms, chopped baby potatoes (boiled & sauteed), cheddar cheese and seasoned with chives, basil, salt, pepper and garlic powder. I made this for two so I used 5 eggs and it was perfectly sized for a standard pie tin. I hate throwing away small amounts of cooked vegetables so this is a great recipe to use them up for lunch the next day. I'll definitely be making this again, especially as soon as my chicks grow up and start giving me fresh eggs! Thanks for the recipe Lennie :)
Made this for breakfast today and it was awesome! I used what I had handy - some coppa, tomatoes, mushrooms, parsley, green onions, chevre and five eggs - was making this for more than one person! It was all gone pretty quickly.
Delicious and flexible recipe -- I used lots of zucchini, green and white onions, garlic and fresh dill, since that's what was in the fridge this week. But I can imagine lots of good veggie combinations, depending on whats available.
Quick and easy but kind of bland for us. I had to cut back on the mushrooms because 6 would have been all we tasted if we had used them all. Thanks for sharing!
Not sure if I should rate this as I changed a LOT of it, but it was a frittata for one (me for my lunch). I used everything from my garden (apart from the 3 eggs & cheese) - zucchini flowers, chives, fresh thyme and basil. I mixed everything but the cheese and cooked in a small saute pan with butter and olive oil for 4 minutes, then sprinkled Emmenthal cheese on top and put the pan under the grill for a further 3 minutes to cook the top. It was brill, although next time I'll saute some zucchini flesh and perhaps some onion too. Leftover cooked potato would be really good and some tomato as soon as ours ripen in the greenhouse.
This Baked Frittata for One was great. I actually tripled it to make it for 3 people, everyone loved it. I will make this again for sure. I served for dinner with garlic bread (cheese and bacon). Thanks for sharing!
I just love eggs and experimenting with every kind of veggie or meat combo. When the recipe calls for potatoes though I tend to reach for the ever handy bag of hash browns in the freezer and they work as well with a dollop of cream. As Lennie points out you can use any veggie or cheese and it comes out sensationally. H doesnt like a heavy lunch so I tend to do 2 omelettes a sandwich and 2 soups in a week. This is the best recipe to play with for variety.