Comments on: Spring Onion Asparagus Frittata

By: Ronda

Ronda — Tue, 28 Mar 2023 23:31:47 +0000

This was so delicious and easy!! Thank you

By: Kate

Kate — Tue, 06 Aug 2019 11:32:48 +0000

Looking delicious! I will definitely try it today! Have a great day, Jeanine and thanks a lot for this beautiful item!

By: Simone

Simone — Sun, 18 Jun 2017 04:38:04 +0000

Can I make this with egg whites? If so, how much?? How about egg beaters??

By: Pamela Chavez

Pamela Chavez — Sun, 25 Dec 2016 02:28:37 +0000

This sounds like an amazing dinner! It is beautiful.

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 25 Mar 2016 22:00:17 +0000

In reply to Teri C. Hi Teri, thanks for your feedback, I'm going to adjust the suggested cooking time to add the veggies and cheese in there sooner and I'll test this time and temperature again.

By: Teri C

Teri C — Fri, 25 Mar 2016 21:25:43 +0000

I tried this aspect it looked beautiful and I loved the combo. However, it was pretty much cooked after 15 minutes in a 425° oven. Putting the remaining veggies and cheese on top of a cooked frittata seemed just wrong. When I took it out, all the cheese and veggies were of course sitting on the top. Either the cooking times or temperature seem off…

By: jeanine

jeanine — Fri, 14 Aug 2015 16:56:27 +0000

In reply to Jm.

I wouldn’t recommend it – I think the eggs would become a little rubbery when reheated. This one’s best eaten the same day – it’s pretty quick to make, you could chop and prep everything the day before and throw it all together in the morning. Hope that helps!

By: Jm

Jm — Fri, 14 Aug 2015 16:50:47 +0000

Can this be made ahead of time and frozen?

By: jeanine

jeanine — Mon, 13 Apr 2015 23:26:50 +0000

In reply to Kelly.

Hi Kelly, glad you liked it! I find it’s most important to just cook it until it’s “done” which is sometimes hard to describe – it vary’s by pan size, type of oven, what you put in it, etc … glad you had a fluffy frittata!

By: Kelly

Kelly — Mon, 13 Apr 2015 23:22:38 +0000

I made this tonight, inspired by the beautiful photographs. It was my first frittata and I feel like I learned a lot. I was skeptical of the long cook time and high oven heat after reading many other frittata recipes, including other ones you’ve posted on this site. Sure enough, my frittata was done (sides pulled away, browning and losing jiggle in the middle) after just 15 minutes. I did use a 10 inch pan, but I also added more ingredients in proportion to the size. I liked the tip about foaming eggs in the blender to get more air into the mix. My frittata was very fluffy.