By Aunt Cookie on September 03, 2006
Photo by Jennifer Bennifer
Photo by Jennifer Bennifer
"From Moosewood. I would call this more of a casserole than a frittata, but I will honor the wishes of the original recipe writer. :) This is a nice addition to a brunch menu."
Serving Size: 1 (200 g)
Servings Per Recipe: 6
"The best frittata I've ever had. Perfect for brunch with friends or family."
"Definitely not what I would call a frittata, but it was very tasty just the same. I even enjoyed it reheated. The only thing I did different was regular cheddar and added more leeks (just to use them up). Will definitely make this again."
"ABSOLUTELY FABULOUS!!! Thank you so much for posting. I have made this before and am making it againg tonight. It's cooking right now and smells so good. If I could give this 1000 stars I would. I will continue cooking this forever. It's one of my new favorites. This recipe takes a while to prepare, but it is well worth it. Tonight we are trying this with some scrambled deer sausage in it. We also put a few more bread cubes, (tonight we used some left over beer bread #73440) and since we increased a few things we also increased the eggs and a little extra of everything else too, so it still has the strong flavors. We make a double batch of this. We love this recipe so much. It is Delicious. I will repost how it turns out with the meat in it. Update: It is good with the sausage in it. It did still take away from the other flavors as i thought it would. I prefer it the original way, my husband likes it better when there is meat in it."
"I would say this is like a savory bread pudding, myself. I used day-old French bread, fresh parsley instead of dill, and swiss instead of cheddar just because that's what I had. I also halved the recipe and cooked it in a loaf pan since I was only cooking for two. Worked out great. I am definitely keeping this recipe and might play some more with different fillings. I bet spinach will be good, and I like the idea from another reviewer of adding sausage."
"This is great! It's so easy to make and tastes really good. I didn't have any cream cheese so I replaced it with mozzarella and I used sourdough bread, which I love. Thanks!"
"Wonderful. Used egg beaters instead of eggs (needed to get rid of leftovers) also used stale rye bread. Used basil instead of dill (really don't care for it). Perfect for brunch or lunch."
"Oh gosh was this ever good! I did increase the garlic and used 1/2 teaspoon dried dill, also I used seasoned salt for this and white button mushrooms, this is going into my favorites to make again soon, thanks for sharing Aunt Cookie, this is delicious!...Kitten:)"