I really enjoyed the flavors in this frittata and the creaminess the ricotta provides, but I feel like it was a little thin. Perhaps my fry pan was too large so next time I'll prepare this "crustless quiche style" in a pie pan. Thank you for posting! Reviewed for ZWT - 7.
Made this using extra un-used veggies from my fridge. I also didn't have fresh basil so I used dried. It was one of the best dishes ever and a great way to clean out my fridge and not have to throw out small amounts of un-used veggies.
Quick & easy. The only veggie I had was a bag of spinach, but it still tasted good. It fed 2 small kids and 2 grown up. No complaints so I will make it again!
I increased by 1 egg (actually egg beater equiv.) & about 2 oz of diced pepperoni. With the changes I found it could easily feed 4 people for breakfast. Enjoyed the flavours, thanks for sharing
This made a tasty lunch for me today - I loved that it was quick and healthy! I halved the recipe and used fresh veggies from my garden. Didn't have any mushrooms so I used kalamata olives instead! I didn't flip my frittata, just covered it until it was set in the center (bottom got a little dark, so wouldn't really recommend doing that again!). The red peppers made a great addition! Made for ZWT4.
This was my first time making a frittata. Loved all the veggies in this! I used cottage cheese instead of ricotta. Had a little difficulty cooking it, when I slid it out of the pan onto a plate to flip it and cook the other side, it didn't stay in one piece. This is probably due to my lack of experience with this cooking technique, however. Very tasty! Made for ZWT Summer '08.
Great recipe! Like some of the other commenters, I added some garlic for taste and it turned out fantastically. I also cooked it in the oven at 350 degrees for about 25 minutes so that I didn't have to try and flip it.
Very tasty dish! I didn't use the red pepper but used extra mushrooms, only the egg whites, no butter and sprinkled lemon pepper after plating. What a wonderfully healthy dish and very easy to prepare. I used pre-washed bagged baby spinach and a small can of sliced mushrooms to help speed up the process. I will certainly be making this again. Thanks for posting PaulaG.
Excellent! What a great way to use up leftover Easter Dinner stuff! I added finely chopped ham and sliced, roasted asparagus and left out the red pepper, otherwise I made this as written but added an extra egg, which boosted this up to 3 servings for me, my husband and my daughter. We had it for dinner along with dinner rolls. Great quick and easy after-work recipe! Thanks for posting this Paula!
Very yummy! I used regular red bell pepper instead of the fire roasted, and I added a clove of garlic. It also turned into more of a 'Spinach Ricotta Scramble', but that's just because I messed up. It all tastes the same!