Sausage and Pepper Frittata

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I just wanted to let everyone know I just watched this and I am going to make this tonight! It look superb! I also wanted to say that I did not see her flip the frittata from taking it out of the oven. Since it is TV she could have let it sit for 10-15 minutes to let it set. I think that may help with the consistency. Excited to make this!

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Very yummy! All my brunch guests loved it!

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Delicious! This was my first attempt at a frittata. It was so easy. The whole family loved it. My mind is reeling with all the ingredient combinations I'm going to try in the future! Thanks for a great, versitle recipe!

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My husband made this recipe for a family breakfast. It was easy and had a great presetation. Since everyone doesn't like Parmigiano-Reggiano cheese he subtituted it for cheddar. It tasted delicious.

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This recipe was amazing! My husband loved it. The directions are easy to follow and I could actually make it without wondering what to do and with my good memory I remembered how she did it on the show from 3 months ago! Thank you Anne Burell!

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This recipe was a sucess. Im 14 and I made it, that tells u how simple and easy it was to make it. I will definetly be making this recipe again. Thanks Anne!!

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Nice, tasty frittata. I followed the recipe exactly and was dubious about the 7-8 minute oven time required to complete the recipe. I used a 10-inch pan and 12 eggs - oven set to 350F. The skillet was almost filled to the brim. At 8 minutes, the frittata was only cooked at the edges. I kept adding time and, at 20 minutes, pulled it from the oven fearing it would overcook.

I tried to remove it from the skillet immediately and that was a mistake. It broke broke apart, still not completely cooked. I think allowing it to stand for 10-15 minutes with the residual heat would have been just right. As it was, 20 seconds in the microwave completed a slice nicely.

Some reviewers mentioned the frittata might have been flipped on the broadcast. I didn't see the show, but want to try that next time. Or maybe use a 12-inch skillet. BTW, I used the Cook's Illustrated technique of stirring the egg mixture with a spatula until a wake is briefly visible, indicating it is ready for the oven. I think this helps cook the interior better, but possibly changes how the finished product will look.

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I made this for breakfast this morning and it was so easy and sooo good. Obviously you could change up the ingredients with whatever cheese, meat, and veggies you like, but I stuck to the recipe except i only used 10 eggs and I added onions in with the peppers. It took about 5 minutes longer than the recipe said for it to finish, but the final product was so good. my boyfriend loved it and his mom said it was "to die for". I'll definitely be making this again and am excited to experiment with other ingredients.

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This is a wonderful, super easy and versitile recipe. I used 7 eggs (cause I thought 12 was too much and it worked out perfectly. I served it with the fingerling potatoes for a Sunday morning breakfast. My husband said that if we ever open a bed and breakfast, that I definitely need to make this frittata. I also used a 10 inch Calphalon non-stick pan and I had no issues.

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I am not one to post a lot of comments. However, I had to talk about this wonderful and easy recipe. I was looking for a new way to do eggs that was fast, easy and tasty and this exceeded all my expectations. I didn't have to alter the recipe at all. My husband really enjoyed this. Thanks Anne! Keep the shows coming!