Delicious. I kept thinking there have to be more ingredients to this recipe. I followed the directions exactly and figured I’d find out what else it needed for the next time…nope. Great just the way it’s written (except for hot sauce - but couldn’t everything use a little hot sauce?).

This was a quick and easy recipe. Loved it. Made muffins instead and added crumbled bacon.

I didn’t quite make it light. I used 8 whole eggs and 2 tablespoons of butter. It turned out delicious. The next time I will switch up the veggie and not use as much salt, but definitely keep the carmalized onions. They made it so yummy. Definitely a keeper!

Delicious- and I used 6 eggs - I hate to throw out yolks

Good. It’s hard to make a frittata without a fully oven ready fry pan. I don’t like cast iron so I’m going to look for an all steel pan and handled one.

First time trying rainbow Swiss chard instead of spinach or kale with breakfast. I really enjoyed it, and it was filling!

This was wonderful! I had trouble getting it out of my pan. Next time I will use a cast iron skillet. But the taste was delicious. I did you 4 teaspoons of butter rather than two.

Tried the original recipe and it was fab! This recipe is a great springboard for veggies, herbs and cheeses you have in the fridge. Next time I will try spinach or kale, mushrooms, parsley, thyme and onions or minced garlic, 5 eggs and 2 oz feta cheese and 1 oz parmesan cheese.