9 Reviews of Fluffy Golden Frittata

From: justcallmetoni

On Sep 4, 2005

11/15/04 review: In a effort to lighten this a bit further, I used spray to sautee the vegetables and just three yolks. Also used half mushrooms and half onions with reduced fat cheddar cheese. The results were wonderful. I don't think I'll ever make a frittata without whipping the whites separately ever again. I could also see using a wide array of vegetables including zucchini and spinach. Update: Just made this again with leeks and a combination of part skim mozzarella and reduced fat feta cheese. Couldn't imagine this being better than the last time but it was. Thanks again PanNan.

From: Jen T

On Jul 18, 2007

This made a nice change from our usual frittata. I used chopped bacon, spring onions, edam cheese and cherry tomatoes. I will make again. A 'keeper' for me

From: Chef kittiekitsch

On Jan 22, 2007

I am such a novice cook...and I had no trouble with this recipe at all. It was great with spinach, feta and tomatoes. Also added fresh basil and garlic.

From: pattikay in L.A.

On May 26, 2008

This is very nice and cooked up just right. I divided it into quarters and topped it as each family member wanted. I think next time, my preference would be to whip just half the egg whites to give some volume and lightness, but reduce the egg white taste.

From: Dreamer in Ontario

On Jun 2, 2008

This recipe is just fabulous! I made it as written but in future I'll adjust the veggies to suit my family's taste. It's a wonderful base frittata recipe. Made for ZWT Frittata Challenge.

From: ladypit

On Dec 26, 2004

This is a nice frittata. I halved it because my pan was pretty small. Actually, not having a skillet that will go in the oven, I used a sauce pan. My only problem was that it sunk in the middle but I think that was operator error! We did find that the amount of onions was a bit too much for our taste, and I think the cheese was a little more then we like as well. (I used a lovely low fat cheddar.) That said, it was light and fluffy and a nice dinner.

From: PaulaG

On Jul 2, 2006

A delightfully different frittata and it scaled nicely for DH and me. I used a combination of red onions and scallions. The cheese was crumbled feta and after baking, I garnished with freshly snipped chives.

From: cookingpompom

On Feb 28, 2009

I made this tonight as directed, it was more like a baked omlette, it was VERY fluffy, perhaps like a souffle frittata. I was really wanting a frittata, it was lovely - just not what I was wanting.

From: Take a Letter Maria

On Jul 10, 2006

This was great, very light and fluffy. I had it with leeks and baby pear tomatoes. I love frittatas such a great meal. I think zuchinni would be great in this too! Thanks for the great recipe.