Spring Frittata
A frittata can be made with countless combinations of ingredients. With this master recipe as a guide, you can create frittatas using whatever vegetables are the freshest at your market. Delicious springtime combinations include sliced leeks, asparagus and zucchini; caramelized onions, sliced roasted red bell peppers and mushrooms; or sliced artichokes, peas and chopped green garlic. This recipe is designed for our frittata pan.
Average Customer Rating:
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Spring Frittata
Review 1 for Spring Frittata
beaucat
,SC
SC
September 28, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Fantastic recipe
September 28, 2011
Used this recipe with my new frittata pan. Included shredded cheddar, aspargus, and chopped ham. It was wonderful! My husband liked it was well. I even ate the leftovers for lunch the next day and I don't like leftovers.
Pros: Quick, Good Value, Easy, Kid-Friendly, Impressive, Will Make Again
Review 2 for Spring Frittata
kmv5810
PA
June 22, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Great Brunch Meal!
June 22, 2010
I made this for father's day. I used asparagus (slightly boiled), leaks (sautéed) and cherry tomatoes with some goat cheese and used egg beaters. I was a little worried how it would be, especially with the egg beaters, but it turned out to be amazing!!! Highly recommend!
Review 3 for Spring Frittata
HJReeve
Cincinnati, Ohio
April 30, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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The Possibilities are Limitless in this Classic
April 30, 2010
Spring as a child meant hunting down stalks of wild spring asparagus in the field. When I read the introduction to this recipe, I felt that same sense of adventure.
The first time I made this I went with what I now call the Green Frittata combination: Asparagus, sweet english peas, leeks, swiss chard and shallots, all tied together with a really snappy Australian Chedder.
It was a hit! Even my Texas cowboy husband asked for seconds.
I have since made 4 more variations of this recipe - all of which vanish almost as soon as they are made. I consider this recipe now as a part of a food magician's act - a classic open to variation, and so simple to follow.
The first time I made this I went with what I now call the Green Frittata combination: Asparagus, sweet english peas, leeks, swiss chard and shallots, all tied together with a really snappy Australian Chedder.
It was a hit! Even my Texas cowboy husband asked for seconds.
I have since made 4 more variations of this recipe - all of which vanish almost as soon as they are made. I consider this recipe now as a part of a food magician's act - a classic open to variation, and so simple to follow.