Ok, either I am crazy, or there is no Asparagus in this chive ricotta frittata video? What the heck is going on there, does nobody look at the recipes before you make the videos. :(
Anonymous
Rating: Unrated
07/11/2013
Liked this very much but made a few additions because I thought it was going to be a bit bland. Started with sauteing a small diced onion and a big clove of garlic minced, added tarragon to the chives, and used a blend of Grana Padano, mozzarella, ricotta, and goat cheese. The tarragon was great. Next time might add a bit of nutmeg to the egg mixture. I used a cast iron skillet...can't be beat.
Anonymous
Rating: Unrated
07/11/2013
This recipe looks good and I will likely try it soon but I’ll use a cast iron skillet even tho most non-sticks are supposed to be safe to 500 deg. You shouldn't use EVOO for sauteing. It is for dipping/topping cold. Plain or lite olive oil is best for the sauté but I prefer grape seed or rice bran oils.
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Anonymous
Rating: Unrated
07/11/2013
Haven't made this frittata, but am surprised that a non-stick pan can be put into the oven at 400 +F. ???