Egg Pasta Frittata

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

served this for Easter brunch and it was a big hit!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My kids love this recipe and so do their friends. I usually make half of the recipe and it fits nicely into a 10 inch skillet and feeds 3-4 people with a side salad. Wide egg noodles can be used in place of the egg fettucine. The reviews that say that this recipe is bland may have not used enough cheese or salt and pepper because every time I have made it was creamy, cheeesy and delicious. It is great hot, room temperature or straight out of the fridge the next day. I would not change anything about this recipe

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was disappointed at how bland this was. It definitely did not live up to my expectations since my mouth was watering watching Rachel make it. It was very easy, but I'll have to kick it up somehow if I ever make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This has to be one of the easiest recipes of Rachael's. The only thing that actually takes some time is boiling the water for the noodles. My ONLY suggestion (from reading other reviews about being bland is when you are heating the oil and butter together, I put in two small garlic cloves at this time, then completed the recipe as stated. Boy did that add the flavor! This was very delicious. If you don't like garlic (but how can you not with her recipes, try an onion. It helps!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

IT wasn't super tasty, but it was still good and we ate it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used this recipe for Easter Brunch. That was my first mistake. Once this fritta sets and cools, it becomes very rubbery. I enjoy Fettucci Alfredo but this was very tasteless.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Make sure you have a very large skillet before undertaking this dish! It turned out well, and I would definitely recommend it. However, it took a lot of finagling with a smaller skillet, and the process would have been much smoother if I would have started with a larger one.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

great re3cipe

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This frittata is delicious and really easy to make. However, if you add some shallots, chives, and a little parsley, you can bring this badboy to a whole new level. Add these ingredients into the melted butter and oil, not to the egg mixture, and give them a minute or two to release their flavors. Then proceed as normal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this recipe for company and was very disappointed. The entire table thought it was basically bland and tasteless - sort of eqivalent to eating a bowl of bechamel by itself.