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Great, simple supper. I did sub onions for the leeks and added a bit of chopped ham. BF was impressed when I flipped it over on the serving plate....BTW it looked beautiful, all golden and crispy and it tasted just a spectacular. TY Evelyn, we both loved it!
What a DISASTER. I've never cooked fritatta, but I discovered (way too late) that the instructions here result a scorched bottom and sides and raw, runny middle. I recommend following these instead: http://lowcarbdiets.about.com/od/cooking/ht/howtofrittata.htm.
If that wasn't enough, this was blander than bland. Don't bother!
We added a bit of cauliflower to get extra veg - we didn't have parmesan or gruyere cheese, but used a stong and bitey cheddar. Lovely comfort type food - great for a cold winter/autumn night. Will try adding some speck, pancetta chunks, bacon or similar for a little punch of flavour and re-review. Thanks evelyn/athens for an easy to prep, simple to cook and enjoyable taste for a midweek meal :)
This had great flavours, but the method didn't work at all for me. I ended up with it being burnt on the bottom and uncooked in the middle. I'd make again only cook in the oven next time. I also found it a lot of potato, but that's probably more personal preference than anything. Thanks for posting Evelyn! Made for Zingo ZWT5.
Delicious! For dietary reasons I did use egg substitute, low fat swiss cheese (and less of it) and Smart Balance margarine istead of the butter without a problem. I also omitted the oil and the small amount of margaring left in the skillet was enough to crisp the frittata and make sure it did not stick. The potatoe/leek combination was lovely and was set off so well by the cheese, chives and parsley. I halved the recipe without a problem. Thank you Evelyn for sharing this delicious recipe. I'm sure it is scrumptious with the full fat ingredients.