I have made this recipe as written and it was quite good, but I would not make it for company. I have also altered it by using whole eggs, adding cayenne pepper and sour cream to the eggs and using pepper jack cheese instead of Gouda. I also salted and peppered the spinach and mushrooms; it was equally as good.
Mushroom and Spinach Frittata With Smoked Gouda
dsturla Posted: 12/02/10
wowreg Posted: 10/03/09
This was the first frittata I've ever made (and I made it for company). It was quite tasty, and very easy to make. I used a 7 1/2 inch baking dish instead of an 8 inch cake pan, so I needed to cook it 5 extra minutes because it was a bit thicker than the recipe calls for. I served this for four people and the portions seemed a bit small. In the future, I will make double the recipe for four people.
DanaMarie Posted: 05/16/09
Very easy and very good! I added just a touch of chili pepper to it to add a little kick. The cheese flavor is not overpowering and it comes out perfect after 25 minutes.
CharlieR Posted: 01/02/11
My husband and I love this recipe which makes such a nice presentation. Also so easy to prepare. I've made this several times. I have added red pepper flakes, used Cabot 75% fat free cheddar cheese which is lactose-free with a little parmesean for flavor and a mix of canned and fresh mushrooms. A real keeper.
foodieintx Posted: 05/10/09
Fabulous and so easy! Made it today for my parents as part of Mother's Day brunch. My dad loved it so much he made my mom take home all the ingredients so that she could make it again soon. I added chopped for peppers in the mix for some kick, but I don't think it made a difference. A keeper!
rosej31 Posted: 04/19/11
Very easy and very good. I added mozzarella cheese instead of the Gouda and it turn out just fine. I would make this recipe again. It was very filling esp. if you on a low calorie diet.
ErinBarthel Posted: 01/07/12
I never eat things with mushrooms or spinach and I had never tried gouda before. A friend of mine made this and it was amazing. I made it again today and it was so easy. I love this recipe! Gouda is a little expensive as an ingredient but it's great!
seaside725 Posted: 04/18/12
This was excellent. I followed the recipe but would not hesitate to substitute any vegetable for the mushrooms and spinach or use any other kind of cheese. I like the idea of the red pepper flakes and will add those the next time I make it. Everyone, even the fussy son, loved this frittata.
karenfar Posted: 02/24/13Huntington Beach, CA
I read the reviews before making and added some red pepper flakes, but not enough. I love the texture and presentation of this frittata but it does lack flavor. You can't even taste the smoked gouda that I feared would be overpowering. I will make it again if I can figure out what to add to take it up a notch. I thought the serving size was perfect along with a couple strrips of bacon! toast would be nice too.
Erica777 Posted: 04/06/13
This was so easy and so delicious! Made it as a healthy alternative to your traditional breakfast casserole on Easter. Even my father, who usually shies away from veggie-infused breakfast items, had two helpings. Only criticism is that none of us could really detect the Gouda, so a less-expensive substitute might be warranted. It is the one reason that I was close to giving this four stars. I did follow the recipe exactly because we have a calorie-counter in the house, so others may find that adding more Gouda would do the trick if they really want that smokey flavor.
marikav Posted: 08/03/12
This smelled great in the oven and tasted wonderful. I added a generous sprinkle of red pepper flakes while sauteing the onions and used a full 8oz container of sliced baby bellas.