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Made for supper tonight as I was looking for something high protein/low carb to eat before my one hour Glucose Tolerance Test. Very tasty and it seems like you could vary it a lot. I added salt and used yellow instead of green peppers. I thought about adding tomatoes, but wasn't sure if my husband would go for it then. I might try that in the future, maybe mushrooms too. I kept the eggs in the skillet and baked it in the oven that was, as I always kind of thought that was the point of a frittata. Transferring it to a baking dish kind of turns it into a casserole, in my opinion. Either way, I enjoyed it. Thanks
I made this when I was bored the other day, mostly following the recipe, though I did add a bit of nacho cheese and some jalapenos and used hot sausage, instead of regular to give it a little kick. It was sooooooo good! Absolutely loved it! I was so sad when it ws gone! Planning on making this many more times in the future.
This was not too bad, but unfortunately for my family it isn't a keeper. As my teenage son put it, "It just doesn't have the WOW factor" Thanks for sharing anyway.
Excellent Fritatta. Loved the monterey jack pepper cheese. I also sprinkled cayenne pepper on top before baking. Turned out wonderful. Love ya Amy.
I made this last night for dinner... we were thinking of a breakfast-for-dinner kind of meal, and it was exceptional! A truly lovely sight coming out of the oven, and the way my kitchen smelled while cooking... indescribable! I only had 1/2 lb. sausage, but went for it anyway; added some cooked bacon for good measure. It was GOOD. I dusted the top with a dash of cayenne before baking. God, was it beautiful! Sorry to say I left my camera at work and was unable to photograph, Redneck Epicurean... but I will definitely do so next time. (And there WILL be a next time! And soon!) Thanks for a keeper recipe!
i used 8 oz mushrooms instead of peppers and added some cayenne pepper. this was a delicious brunch.