you gotta be kidding me...This was so bland.... needed more than basil as a seasoning.
Frittata with Mushrooms, Linguine, and Basil
Rosebud257 Posted: 06/05/11
lynnmarlyn Posted: 04/28/11
Made it for a big brunch event. Delicious. I baked it in the oven in a pie dish.
snapdragen Posted: 08/21/12
I wish I had read the reviews - the only way my family ate this as is was by dousing it with siracha. What a waste of eggs.
portland Posted: 09/14/12
easy and tasty but nothing special. i thought there was too much pasta for the amount of eggs.
segan101 Posted: 08/15/12
Delicious with the modifications suggested by Judylane. I made the recipe as directed, sautéing chopped green onions with mushroom mixture. While dish was cooking on stovetop, I quickly cooked about 6 slices of bacon. I crumbled the bacon on top with the cheese and put it in the oven, as directed. Although I haven't tried this as written, adding the green onions and bacon was easy and the bacon really made the dish. For a softer flavor delete the bacon.
framingham Posted: 08/19/12
I made this with some revisions, given the advice of previous reviewers. I used green onion instead of leeks. I also used 4 eggs and 3 whites. You must use a more flavorful cheese than is called for. I used romano and a 4 cheese shredded pizza blend that I happened to have in the house, but you could use parmesan, romano, smoked gouda or asiago. This was tasty and easy to make, and the leftovers are great for breakfast.
fraserma42 Posted: 08/21/12
Very good with one change, jarls burg instead of mozzarella.
Judylane Posted: 03/27/12
This was delicious! But with some modifications! I sauteed the mushrooms with green onions (skipped the leeks because I didn't have them on hand) and four slices of bacon, minced into 1/4 inch dice. Added the basil to the egg mixture. Added a half cup shredded jarlsberg cheese to the tossed pasta and mushroom mix, placed that in the skillet and poured the egg mixture over the pasta-mushroom mixture. Cooked as directed on the stovetop then transferred to the oven. Very much like a quiche but without the calorie heavy pastry of a quiche. Definitely will make this again and it is a great brunch dish.