Comments on: Everyday Celebrations: Asparagus and Basil Frittata

By: Beanie

Beanie — Sun, 27 Dec 2009 00:24:14 +0000

This is very similar to many frittatas I have made in the past. I added some red pepper and didn’t have any fresh parsley, so just omitted that. I also used Pecorino Romano because that’s what I had on hand. The lemon zest adds a nice brightness. I always make sure my onions are caramelized to get that flavor, which I love. I used my Calphalon Everyday pan which I think is 12″. This came out perfect and I would highly recommend this for a brunch or casual dinner…. It’s on my starred list!

By: Patti

Patti — Wed, 11 Nov 2009 20:47:56 +0000

I love the idea of this new blog! It’s great to see how things really turn out! Keep up the good work.

By: LilSis

LilSis — Wed, 11 Nov 2009 15:39:48 +0000

I love a good frittata! But, like you, they aren’t as appealing when they turn out too thin. I love a nice, fat, fluffy frittata. Great notes on the recipe!

By: Jen @ My Kitchen Addiction

Jen @ My Kitchen Addiction — Wed, 11 Nov 2009 04:27:33 +0000

Pretty – I love frittatas… Amazing that it didn’t work as written, though. Whatever happened to recipe testing?

By: Louise

Louise — Tue, 10 Nov 2009 06:11:16 +0000

Hi Lori, Your adjustments are just perfect. I always use a 10 inch pan and usually 1 cup of vegetable to every two eggs. All the more reason why we need you to set us straight. Thanks for sharing…I absolutely adore, frittata!!!