3 Reviews

I used 12 ounces of asparagus (one package). They were small, they were perfect for that. I used skim milk. No salt. Instead of emmenthaler, I used reduced-fat swiss cheese. I used only 1/2 tbs of unsalted butter. No onions because of DH. It was really easy to do. IT was perfect. Thanks Julie. It's so tasty and for me healthy. Made for Beverage tag.

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Boomette February 02, 2009

We just licked our plates clean on this one. The cooking method is perfect and produced the fluffiest, puffiest, tastiest frittata I've ever made. The combination of stove-top plus oven broiling must be the secret. I suspect the ingredients can be altered endlessly. I used 3 sliced green onions, a shredded zucchini and Asiago cheese and it was marv. My non-stick fry pans have plastic handles, so I put butter in my regular 10" pan, sauteed the vegetables, then Pam sprayed all around the edges before adding the eggs. It ended up with a slightly brown base, but came out of the pan easily. Thank you Julie for this great recipe. I'm never going to make a frittata any other way!

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Elisabetta47 January 26, 2009

I made this for Sunday breakfast and it was a hit. It was surprisingly easy, and a great use for some leftover Emmenthaler that I had in the frig. My husband even suggested trying a variety of cheeses or possibly adding a specialty ham for a fun twist. We plan to try both soon!

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Katey in GB November 16, 2008
Emmentaler and Asparagus Frittata