This is one of my favourites. The most important thing (I think) is to cook it slowly so the eggs stay tender.
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish in the oven or under the grill.
Very good veggie dish. Like the other reviewer, I also reduced the cooking time for the asparagus to 5-7 minutes. Reduced calories/fats/etc. by using less olive oil to cook the asparagus; egg substitute and low-fat mozzarella cheese. Kept the real/fresh Parmesan cheese so the dish still had lots of flavor. Because I don't have an oven-safe skillet, I poured the mixture into an oven-safe baking dish to pop under the broiler and to serve from directly. Will KEEP this recipe in my collection. - 27 Feb 2003 (Review from Allrecipes US | Canada)
This recipe had a WONDERFUL taste. All of our family gobbled it up - even the 2 and 1 year old! I did make quite a few "tweaking"-like changes though. To the ingredients I added 1 tsp. hot sauce, 1/2 tsp. salt and 3 Tbsp crumbled bacon (I think these were suggested in an earlier review). In the instructions under #2 I changed the cooking time for the asparagus to 6 minutes - 10 would have been WAY too long and the mushrooms only needed to be cooked 3 minutes. Under #3 I only had to cook the egg mixture for 2-3 minutes. Under #4 I baked the 10 minutes but it was very brown and close to burnt - I would adapt this to 7-10 minutes and watch it closely. The cheese needs to be broiled about 1-2 minutes. This is going in the KEEPER file!! Thank you! - 31 Mar 2003 (Review from Allrecipes US | Canada)
Yummy, even for a light dinner. I shortened my cooking time on the asparagus, otherwise mine would have been overdone. - 19 Mar 2002 (Review from Allrecipes US | Canada)