I found this review:HelpfulNot Helpfulhttp://reviews.williams-sonoma.com/3177/recipe.heirloom-tomato-ham-and-fontina-frittata/review/33933587/undohelpfulness.djs?format=embeddedhtml&sessionparams=__BVSESSIONPARAMS__&return=__RETURN__&innerreturn=http%3A%2F%2Freviews.williams-sonoma.com%2F3177%2Frecipe.heirloom-tomato-ham-and-fontina-frittata%2Freviews.htm%3Fformat%3Dembedded&user=__USERID__&authsourcetype=__AUTHTYPE__&submissionparams=__BVSUBMISSIONPARAMETERS__&submissionurl=__BVSUBMISSIONURL__
Thank you! You have successfully submitted a comment for this review.
Can be adapted to 8" frittata pan
August 11, 2012
This was pronounced my best frittata yet since getting the 8" pan set last Christmas. I basically cut the recipe in half, cutting down the initial cooking time to 5-6 minutes, then about 4 minutes after flipping. I do sympathize with the other reviewer, who obviously used the large-pan recipe in the small pan, and think Williams-Sonoma should produce versions of all of their frittata recipes adapted to both sized pans that they sell. It's easy enough to cut down on the amount of ingredients but the change in cooking times is guesswork to me. I also suggest modifying the recipe to stir around the pan contents after adding the eggs to get the onions off the bottom, or perhaps cooking them in the smaller pan and then adding them after the egg mixture to the larger pan. But this was a wonderful dish that I will be making again.
Pros: Quick, Easy, Appearance, Adaptable, Impressive, Will Make Again
I found this review:HelpfulNot Helpfulhttp://reviews.williams-sonoma.com/3177/recipe.heirloom-tomato-ham-and-fontina-frittata/review/32886740/undohelpfulness.djs?format=embeddedhtml&sessionparams=__BVSESSIONPARAMS__&return=__RETURN__&innerreturn=http%3A%2F%2Freviews.williams-sonoma.com%2F3177%2Frecipe.heirloom-tomato-ham-and-fontina-frittata%2Freviews.htm%3Fformat%3Dembedded&user=__USERID__&authsourcetype=__AUTHTYPE__&submissionparams=__BVSUBMISSIONPARAMETERS__&submissionurl=__BVSUBMISSIONURL__
Thank you! You have successfully submitted a comment for this review.
Great Fritatta for Dinner and Antipasto Platter!
July 4, 2012
Great take on an old family recipe from the viewpoint of a Boston Farm Girl, who grew up hand sorting heirloom tomatoes headed for Faneuil Market in the '50's. Fontina cheese melts smoothly, adding a liitle tang, rather than familiar parmigiano. A 12" All-Clad or Caphalon pan fits the 12 eggs nicely, and both cook evenly Served cold the next day, this frittata was a great addition to our antipasto platter!
I found this review:HelpfulNot Helpfulhttp://reviews.williams-sonoma.com/3177/recipe.heirloom-tomato-ham-and-fontina-frittata/review/32062614/undohelpfulness.djs?format=embeddedhtml&sessionparams=__BVSESSIONPARAMS__&return=__RETURN__&innerreturn=http%3A%2F%2Freviews.williams-sonoma.com%2F3177%2Frecipe.heirloom-tomato-ham-and-fontina-frittata%2Freviews.htm%3Fformat%3Dembedded&user=__USERID__&authsourcetype=__AUTHTYPE__&submissionparams=__BVSUBMISSIONPARAMETERS__&submissionurl=__BVSUBMISSIONURL__
Thank you! You have successfully submitted a comment for this review.
I did not have good luck with this recipe.
June 7, 2012
But, read the nickname...bad chef! Make sure you find out what size eggs, what size pan, before you start this recipe. I didn't have that information and it almost destroyed my pan and my stovetop when the whole thing overflowed. A hint, if you use an 8" pan, and don't use jumbo eggs. I put a question to the recipe moderator, and hopefully this problem will get resolved. I also found there was a lot more onion, tomato and fontina called for than there was space for in my 8" pan.
