Kicked Up Frittata
Recipe courtesy Emeril Lagasse, 2000
Show: Emeril Live
Episode: Eggs Over Easy
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- Recipe categories: Vegetables, Jalapeno, Grains, Cornmeal, Shellfish, Oyster, Sausage, Meat,
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Average Rating:
Total Reviews: 5
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By Fanciful_Floridian
Brandon, FL
on March 23, 2009
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Made this for Sunday brunch. Definately a keeper. Used andouille. May make this cheesier next time per kids request :
By mmerican
Winthrop, MA
on March 28, 2006
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If I could give this 10 stars I would!!
By wineydog_3681040
Flemington, NJ
on August 31, 2005
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This was an excellent dish! I diverted a bit from the recipe and it turned our beautifully anyway. I substituted cheddar for the Asiago cheese and put it in the oven rather than the broiler for about 10 minutes after the frittata set up on top of the stove. I did not use the parm cheese or put it under the broiler at all. I served it with sour cream and corn muffins to my Bed and Breakfast guests who were from the south. They loved it! I will absolutely make it again and again.
By naznwack_661729
roseville, CA
on July 17, 2004
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This frittata was not only easy to make, but fun to do with a friend. We doubled the recipe and it turned out beautiful. We choose to serve it with yellow and red heirloom tomatoes and homemade salsa on top, along with a rustic French bread. Absolutely fantastic! This made a lovely brunch. Our only recommendation is that you let the frittata rest about 20 min. before serving. I took a long time for it to cool down and was very fluffy.
By sbwatersedge_600679
Peaks Island, ME
on July 06, 2004
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This is an awesome dish. I've served it for breakfast, brunch and dinner!!
Sometimes I put my mom's homemade spagetti sauce on it.