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On the plus side: easy to make, and easy to do as a whole food item for breakfast or dinner. BUT, I'd add some members of the allium family, and some ground pepper in the future. Did not today, but this would be good. However, as far as modifications I did do: Used a small dollop of coconut oil instead of the Con-Agra Pam, and I used whole milk rather than skim or whatever (doesn't go bad so fast, since normally I only use milk in coffee). Made this for the Vegetarian / Vegan Forum food swap, 2011, August.

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Diann is Cooking August 20, 2011

Very satisfying! They go together easily & are full of flavor. The veggies are ample and filling. I used part green & red peppers and added diced onion. Thank you for sharing the recipe!

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Susie D October 16, 2011

I'm not usually big on cooked spinach, but in this frittata it was nicely subdued, what with the oregano & thyme! Very, very enjoyable & satisfying! Thanks for sharing the recipe! [Made & rreviewed for the VIP chef in this month's Vegetarian/Vegan Recipe Swap 21]

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Sydney Mike April 14, 2010

I really liked the combination of flavors in this recipe. The only thing I changed was to add some portabello mushrooms, only 1 cup of milk, and 1 more egg (we were hungry). I was wondering if it would end up scrambled, but it all came together very nicely when broiled. It was a tasty and healthy weekend brunch. Made for ZaarTag.

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49flavours September 20, 2009
Veggie Frittata (Ww)