Mushroom Frittata

  • Scrow595 Posted: 01/08/13
    Worthy of a Special Occasion

    Great meal. Made exactly as directed. Ate leftovers all week for breakfast.

  • MikeKaren Posted: 02/15/13
    Worthy of a Special Occasion

    I also adjusted the recipe by not using any salt and adding sun-dried tomatoes to the egg mixture before cooking. I also doubled the Romano cheese (half to sprinkle on top after baking). I used 8 oz of canned sliced mushrooms and it was fine. Nice, quick recipe...!

  • Rdeank Posted: 01/13/13
    Worthy of a Special Occasion

    This is the best of several frittata recipes from Cooking Light I have tried. However, I made several adjustments - I used spinach rather than arugula and included the spinach (wilted) in the frittata (eliminating the extra oil and lemon dressing). I also included a grated cheese topping, added after the first seven minutes of baking.

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