Really a great frittata recipe! Loved all the dill and lemon with the asparagus. Served with herb toast and a salad and really enjoyed - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2013
My husband and I both liked this. This is high praise, really, as my husband prefers eggs over hard and "don't try to do anything fancy to them". lol It was nice for a change.
DELICIOUS! We served this for Easter brunch, but tripled the recipe and cooked it in on 9x13 and one 11x13 baking pan. It turned out just fabulous. My 13-year-old cousin (who hates vegetables) even ate it and raved about the asparagus. That's a small miracle.