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Really yummy! I reduced the salt. It was wonderful. I also used some romano and asiago cheeses with this in addition to the parmesan. Made for ZWT4 Family Picks for the Tastebud Tickling Travellers.

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Lainey6605 July 08, 2008

We very much enjoyed this frittata tonight as a light summer dinner using fresh asparagus. Regarding the amount of salt - I completely skipped it and thought it was great without. I especially liked the method used for making this frittata - it turned out perfectly done on top and bottom without being overdone. I used parm cheese in the egg mixture and fresh asiago cheese on the top. Made for ZWT4.

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Brooke the Cook in WI July 01, 2008

I agree about using less salt since the bacon and the asiago cheese I used were salty already.

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karen in tbay May 14, 2007

This was fabulous! It was so easy to make and even easier to eat. the only change I would make in the future is to decrease the amount of salt. 1 teaspoon is a lot of salt! It made it quite salty, although not salty enough to be inedible. This will definitely be making return appearances on our brunch table! Thanks little_wing!

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ksduffster May 05, 2007
Frittata With Asparagus, Canadian Bacon and Parmesan