Comments on: Easy Oven Frittata

By: Spice-World

Spice-World — Sat, 28 Nov 2009 18:34:59 +0000

Try it with Horapa Thai Basil..hmmmmh
http://www.thailandinformation.de/thai-basilikum-horapa-84-pictures.htm

By: Gloria

Gloria — Thu, 16 Jul 2009 14:31:44 +0000

Hey Emily, thanks very much for suggesting to bake the frittata in the oven! I’ve made two and wasn’t quite looking forward to slaving over a hot stove (it is warm in the Netherlands today!), so your suggestion, when googled, was very welcome!

Incidentally, I made prawn and courgette and tuna and green bean frittatas. Haven’t tasted them yet but they do look lovely.

Keep up the good work!

By: Lovelyn

Lovelyn — Thu, 24 Apr 2008 14:41:47 +0000

This recipe looks great. I love frittatas. Like Alexis, I’ve been stuck in the mushroom, spinach and cheese rut. I’m going to make the basil and tomato one tonight. I just need to buy something to cook it in. I’ve recently moved overseas and have very little supplies in my kitchen.

By: Emily

Emily — Sat, 19 Apr 2008 12:47:13 +0000

Alexis, thanks for commenting! Glad you like the recipes and hope you enjoy the results. You can pretty much throw anything in there according to taste, the possibilities are endless!

Aleithia, your Mexican inspired version sounds great…the touch of cumin sounds like an interesting addition, I’ll have to try it.

By: Aleithia

Aleithia — Sat, 19 Apr 2008 04:45:15 +0000

A while ago, I started making a baked egg dish just like this. Now I know what to call it!

I know it doesn’t fit the Mediterrasian label, but if anyone enjoys Mexican flavor, try adding the following to the standard 6 eggs, 1 c. milk, and pinch of salt:

1 medium white or yellow onion, diced
1-2 cans (4 oz.) of mild diced green chiles (for people in America, buy the Hatch brand if you can find them)
1/4 teaspoon ground cumin

Sautee these items in a lightly oiled skillet, until onions are just barely translucent. Combine with egg mixture and 1/4 c. Parmesean cheese. Bake as mentioned above.

Serve with corn tortillas.

By: Alexis

Alexis — Fri, 18 Apr 2008 02:01:17 +0000

Mix, pour and bake…? Sounds like my kinda meal, no muss no fuss!

So, frittatas can be made with something other than spinach, cheese and mushrooms?! I thought the tuna, artichoke & parmesan was a unique blend and then scroll down to find another treat with the tomato, basil and asiago ~ Yum! They both look so scrumptious.

I knew there was a reason I put the eggs back in the fridge tonight after realizing an egg & cheese tortilla just wasn’t gonna cut it. It’s gonna be a frittata for me this weekend! Now I just have to figure out which one…

By: Emily

Emily — Tue, 15 Apr 2008 14:23:19 +0000

Thanks, Courtney! Eggs for dinner are great, aren’t they? Hope you enjoy the recipes! They’re very forgiving recipes and totally flexible…I find I can add more eggs or less milk or not bother precisely measuring ingredient quantities, and still get consistently good results. (And if you like eggs with a Mediterranean spin for dinner, check out the recipe for Spanish tortilla de patatas on the MediterrAsian site: http://www.mediterrasian.com/delicious_recipes_tortilla.htm)

By: Courtney

Courtney — Mon, 14 Apr 2008 15:11:34 +0000

Oh my goodness, that looks wonderful. It’s definitely going to be made soon! I’m happy to see it posted here…I recently read that egg dishes generally aren’t enjoyed in mediterranean culture but I often eat eggs for dinner and have been wondering about that.

By: Emily

Emily — Thu, 10 Apr 2008 18:23:56 +0000

Definitely! The traditional method is great of course, but it’s nice to just mix, pour and bake since it cooks/browns just as well. Thanks, Ric.

By: Ric

Ric — Thu, 10 Apr 2008 17:19:26 +0000

What a simple way to cook frittata! And I would imagine that the flavors are intensified through the baking process as well. Both versions look and sound fantastic — yum!

By: Emily

Emily — Thu, 10 Apr 2008 15:23:18 +0000

And thanks for commenting! Hope you like the recipes. That’s the best, isn’t it, knowing that you have food all ready for the week ahead.

By: sue bette

sue bette — Thu, 10 Apr 2008 14:43:24 +0000

Thanks for the new frittata recipe - I have gotten in the habit of making a big frittata for Sunday breakfast - mainly so I can enjoy the leftovers during the week!