Baked Frittata For One

From: I Cook Therefore I Am

On Mar 7, 2009

Quick and easy but kind of bland for us. I had to cut back on the mushrooms because 6 would have been all we tasted if we had used them all. Thanks for sharing!

From: Bridget C

On Jul 11, 2008

Not sure if I should rate this as I changed a LOT of it, but it was a frittata for one (me for my lunch). I used everything from my garden (apart from the 3 eggs & cheese) - zucchini flowers, chives, fresh thyme and basil. I mixed everything but the cheese and cooked in a small saute pan with butter and olive oil for 4 minutes, then sprinkled Emmenthal cheese on top and put the pan under the grill for a further 3 minutes to cook the top. It was brill, although next time I'll saute some zucchini flesh and perhaps some onion too. Leftover cooked potato would be really good and some tomato as soon as ours ripen in the greenhouse.

From: Jen T

On Jul 9, 2005

Easy to make. I used 4 eggs, zucchini, tomato, mushrooms, spring onions,red pepper, green pepper, and minced garlic, chopped parsley, salt & lots of freshly ground black pepper and grated parmesan cheese. Yum!! Thanks for posting such a versatile recipe

From: CountryLady

On Jun 4, 2005

A tasty weekend breakfast dish - and so much healthier than those fat loaded sausages or bacon! I used fresh from the garden chives instead of green onions, mozarella cheese & threw in a handful of Cavendish Farms frozen hash browns. Since I doubled the recipe & I was concerned about overflowing, I placed the veggies into a deep dish pie, poured the eggs over top, then added the cheese & a liberal shaking of lemon pepper. I probably won't use zucchini next time as I found it too squishy. Thanx Lennie!