By LonghornMama on March 31, 2005
Photo by Inge 1505
Photo by Inge 1505
"Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty."
Serving Size: 1 (333 g)
Servings Per Recipe: 8
"Oh, yes! This is fantastic and makes a fabulous presentation! Thanks so much for the luscious breakfast and dinner frittata."
"It came out just like the photo! I was so pleased with myself!!! Instead of the cream I actually used lite cottage cheese. Tasted soooooooooo good! My boyfriend could have eaten the whole thing himself given the chance!!!"
"Very nice and presentable dish! I love the basic idea of it. Anyhow, I think flavor can be intesified, more mediterranean, by using strong goats cheese for cream cheese and using some herb, I used 2 tsp Herbs de Provence mixture mixed in eggs. Beautiful!"
"This is very tasty and colorful. I halved the recipe. Omitted the summer squash(didn't have it)and the salt. I used 12 grain bread and added some hot turkey sausage, cooked and drained. I baked in a loaf pan. This is on my "for company"list. Thanks for sharing."
"I used smoked sausage in mine. It was good but hard to keep lit."
"This recipe has so much vegetables that I didn't think it was going to fit in my springform pan, but it did. I brought it over to my neighbor's place for our HOA meeting and everyone really like it! I, being very critical of my own cooking, didn't think it was great. It was good, but I thought it needed more salt and flavor. I had already salted all the vegetables while cooking and added 2 1/2 tsp. salt in the egg mixture and it still wasn't salty enough. I also didn't feel like there were enough eggs because it just wasn't eggy enough. It's more like a vegetarian pie. I used 1 1/2 cups of swiss and 1/2 cup of Gruyere and thought that's a lot of cheese, but it wasn't. Actually, I thought it could use a little more cheese. I do, however, love the presentation. Although, my photos didn't come out as nice as the other ones. Overall, a good recipe. Thank you!"
"I made this for work and it got rave reviews. I made the mistake of decorating the bottom of the springform pan before placing the bread cubes on top LOL. Actually, you can decorate the frittata at the end since you don't turn the frittata upside down. I used a combination of whole wheat and white bread cubes. The wheat bread held its shape more. This is really loaded with veggies and it was so pretty no one wanted to cut into it. Even after I cut it, it was still beautiful. Once someone had the first piece it disappeared like magic! Thank you for sharing your recipe LonghornMama!"
"I made this as part of our Easter dinner for my daughter who is a vegetarian. For once, I thought I would not just provide the traditional vegetarian lasagna. The rest of the family are meat-eaters but I want to respect my daughter’s dietary preferences without being over-whelmed. This, dish was a crowd pleaser; it was something new and was visually appealing. Even though, it included a good dose of squash, the boys ate it without complaint. I did have to carefully monitor the cooking to get it come out right. In my oven, it took longer than expected. "
"This was excellent! I took this to work for a "going away party" for a co-worker who got a new job. Everyone raved over it and asked for the recipe. I followed your directions almost exactly. I did have to use a mix of yellow and white cheddar cheese instead of Swiss, and I used whole wheat bread for the bread. This had a wonderful flavor and the presentation was beautiful! Thanks LonghornMama for another wonderful recipe! "
"This is an excellent dish on many levels, it is pleasing to the eye, easy to prepare, inexpensive ingredients easy to find in the market and good for vegetarians too. I prepared it as written except replaced the Swiss cheese with Gouda (can't find Swiss cheese much in Asia) 3 guests asked for recipe to take home! Good stuff, if I could give it more stars, I would."
"Inge's beautiful picture inspired me to make this using yummy fresh vegetables (peppers, squash, zucchini, onions) from the farmer's market. I halved the recipe and cooked it in an 8 x 8-inch square pan; it came out a little flatter than the picture, but still very pretty and didn't hurt the flavor any. I only used 1 tsp of salt as I'm used to very little salt on my food now. For cheese I used half Swiss and half gruyere. Wonderful, wonderful, wonderful."
"This was great! And so pretty. My vegetables might have been a little bigger than normal, because you really couldn't see the egg at all. It did manage to hold together, though - I let it sit 15 minutes before cutting. ..I cooked all of the vegetables, cubed the bread, and grated the swiss the night before, so the morning prep went very quickly. ..The cream cheese in this is wonderful. Our guest really liked it. Thanks so much!!"
"This was sooo yummy! And pretty enough for guests, too. Wonderful combination of flavors that make a beautiful vegetarian dish.It was moist, the individual flavors of the vegetables stood out nicely, due to their being fried seperately. We had it for dinner and I successfully reheated some leftover piece the next day for 10 minutes in the 400 F oven. Almost as good as fresh! - Things I made different: I halved the recipe and baked in a 7 inch springform. It still needed 1 hour at 325 F. Yellow squash was unavailable, so I subed with zucchini, and knowing that we eat less salty than the average, I used 2/3 of the salt in the recipe ( 2 t for the whole recipe), which was just right for us. Thank You LonghornMama. :)"