Can't even remember how long ago I'd saved this recipe to make, forgot about it and found it today and decided to make it for breakfast. Was DH happy I did!! It's so light and fluffy and really looked pretty. I used onions, bacon, fresh tomatoes, spinach and swiss cheese that I sauted in the bacon grease. Then followed the very clear directions, YUM!! It diffently is not the same texture as most frittatas but a lovely change that we very much enjoyed, and a plus is it's fast and easy to put together.
I made this tonight as directed, it was more like a baked omlette, it was VERY fluffy, perhaps like a souffle frittata. I was really wanting a frittata, it was lovely - just not what I was wanting.
This recipe is just fabulous! I made it as written but in future I'll adjust the veggies to suit my family's taste. It's a wonderful base frittata recipe. Made for ZWT Frittata Challenge.
This is very nice and cooked up just right. I divided it into quarters and topped it as each family member wanted. I think next time, my preference would be to whip just half the egg whites to give some volume and lightness, but reduce the egg white taste.
This made a nice change from our usual frittata. I used chopped bacon, spring onions, edam cheese and cherry tomatoes. I will make again. A 'keeper' for me :)
I am such a novice cook...and I had no trouble with this recipe at all. It was great with spinach, feta and tomatoes. Also added fresh basil and garlic.
This was great, very light and fluffy. I had it with leeks and baby pear tomatoes. I love frittatas such a great meal. I think zuchinni would be great in this too! Thanks for the great recipe.
A delightfully different frittata and it scaled nicely for DH and me. I used a combination of red onions and scallions. The cheese was crumbled feta and after baking, I garnished with freshly snipped chives.
11/15/04 review: In a effort to lighten this a bit further, I used spray to sautee the vegetables and just three yolks. Also used half mushrooms and half onions with reduced fat cheddar cheese. The results were wonderful. I don't think I'll ever make a frittata without whipping the whites separately ever again. I could also see using a wide array of vegetables including zucchini and spinach. Update: Just made this again with leeks and a combination of part skim mozzarella and reduced fat feta cheese. Couldn't imagine this being better than the last time but it was. Thanks again PanNan.
This is a nice frittata. I halved it because my pan was pretty small. Actually, not having a skillet that will go in the oven, I used a sauce pan. My only problem was that it sunk in the middle but I think that was operator error! We did find that the amount of onions was a bit too much for our taste, and I think the cheese was a little more then we like as well. (I used a lovely low fat cheddar.) That said, it was light and fluffy and a nice dinner.