Very rich dish.

Tasty no doubt but a bit salty with bacon already containing so many preservative salts plus your added salt at each step-

This is a cholesterol galore dish but tasty yes.

Hypertense guests beware!!

Excellent guiding cook.

Harry

I'm with harry on this. Cheese, goat cheese, bacon....and more salt at each stage? With eggs?

I think I'll be able to eat this very delicious sounding dish once a year to take care of my sodium and cholesteral cravings.

Dave

When testing this recipe recently over a Rouxbe staff lunch, it was a huge hit with the entire team. Love to hear anyone's comments that makes the dish as we're more than happy to make adjustments if necessary.

The entire amount of salt in this recipe is 2 1/4 teaspoons of Kosher salt which is equivalent to about 1 1/4 teaspoons of table salt. The reason we add it in stages is because most chefs like to season as they go along (as in this recipe). While I personally don't think a teaspoon and a quarter is too much for a frittata of this size, please feel free to reduce the amount as with any recipe.

Made this for Sunday brunch,it was really good. I didn't want anyone to have seconds so I could have leftovers. Ha! ha!
I did take some to work the next day and it was almost better. Thanks!

Very rich dish!!!

This dish is super delicious - and a great meal paired with a yummy field greens salad. To make it less rich, we used 1/4 cup of goat cheese, 1/2 the grated cheese, milk instead of cream, no bacon and it was STILL SUBLIME! Definitely will put in as a regular on the dinner list!

My husband and I always try a recipe first by following the instructions to the letter and then again with the necessary tweakings to suit our taste. This frittata was nearly perfect without any modifications. We were mindful of the salt, and it came out super delicious. Rich, creamy, substantial, tangy and exotic. What more could you ask of a frittata? Alix

The reason this dish needs "so much" salt is because potatoes soak up salt. That's why if you ever over salt a soup, you can throw in a whole pealed potato, then discard the potato. I'm no scientist, but I think it may have something to do with either the starchiness or the potassium content of potatoes.

Frittatas are my new favorite food. I haven't tried this recipe yet, but I'm sure I'll love it. For a no-fuss meal that uses up leftovers, I make frittatas for dinner or Saturday breakfast. Tonight, I made a frittata with left over French Peas, some halved grape tomatoes, left over grilled chicken, and a bit of Baby Swiss Cheese. So easy, so quick! And I make mine lighter by using low fat milk, using 2 egg whites for every yolk, and only lightly greasing a non-stick pan. (If I were serving to friends or guests, I'd never lighten things up! But I have to watch my waist line!)

The lesson on frittatas prompted me to make this. We limit our eggs to 1 or 2 a week but I have a small little skillet that seemed just right for 4 extra large eggs. Only mistake I made was that the pan with the potatoes and onions was a bit too hot as the egg mixture sizzled when added but I quickly took it off the burner and seemingly "rescued" it as it was delicious. The lesson was very helpful and I am already thinking of the ingredients I will experiment with in the next one.

I tried several times to make a frittata before subscribing to rouxbe ... and always ended up with a glorified omelette ... Thanks to this simple but successful lesson I got it right! I did play a bit with the ingredients (zucchini, yellow peppers, onion, bacon, parsley & parmesan) but anyhow the process is finally right ... even my most pungent critic (my wife) liked it!
By the way, frittata is great in company of a nice beer :)

Welcome to Rouxbe! Glad to hear you are happy with the result by following this recipe video. Just in case you haven't seen, there is a full lesson in the Cooking School on How to Make Fritatas, which will have lots of other tips. Cheers!

It tasted great but I wasn't happy with the texture or appearance. It was a bit wet so didn't cut nicely.
I seasoned the egg mixture as recommended in the recipe but I shouldn't have. If I make scrambled eggs and season before cooking, the eggs look gray, not a nice yellow. I think it is the salt. On my next attempt, I won't season the egg mixture.

Good job on trying to diagnose what went wrong with your first attempt at the frittata - always the sign of a good cook that just wants to learn.

I have to say though that I do not think the salt was the issue as we always salt our frittata before we cook them. This is the only way they can be evenly seasoned. If you only salted the eggs, as well as any other ingredients, after-wards then the seasoning would only be topical.

Salting scrambled eggs at the end of cooking is also something that we do as well; however we do it because salting before hand can break down the protein in the eggs and can make the eggs watery.

In this particular case it sounds like perhaps the frittata was just not cooked long enough or perhaps not all of the liquid was not cooked out of the mushrooms before adding them to the frittata.

Perhaps give the lesson on "How to Cook a Frittata" another look if you have not already. Hope this helps. Keep up the good work. Cheers!

Well, I made my first frittata ever this morning, and it was a big success with my wife. I used up lots of left-overs and did a great job of using up all the eggs we had left in the house. I even used up some of the frozen meatballs I had from one of Rouxbe other recipes.

Personally I prefer scrambled eggs, hash browns, and sausage, because I like my eggs soft, my hash browns crisp, and the distinct taste of a great sausage, but... my wife who likes her scrambled eggs stiff... a stiffness that I just can't bring myself to make... absolutely loved the frittata... which is REALLY what counts.. Happy wife = happy hubby!

I am game to try the frittata, but I do not have an oven pan. How can I make it on the stove or could I transfer it to an oven proof dish?

If you do not have an ovenproof pan, you can cook it all the way through on the stovetop. For more information on frittatas, we have an entire lesson in the Cooking School called How to Make a Frittata. Cheers!

I made the frittata yesterday morning after I watched the video. The video made the recipe work perfectly. Cooking on the stove before putting the frittata in the oven was a great tip. My husband loved the frittata and this morning just heated the leftovers for breakfast.

Hello!
This question applies to the Frittata specifically, but can also apply to any recipe on the site. I can't wait to make this Frittata, but I'd like to make one that serves only 4 people. Generally, is there functionality on the site to reconfigure a recipe to serve less or more people (other than the tried-and-true "cut the recipe in half / double the recipe to make half / double the amount")?
Thanks!
mk

Most often you just need to divide or multiply the recipe but that is not always tried and true or foolproof. This is more so when it comes to baking and scaling large batches because other things need to be taken into consideration (a whole other subject). This is why we try to teach the techniques behind recipes.

There is no functionality on the site to scale recipes. Cooks just need to know a bit of math for successful cooking. Always make sure to double check your conversions because it is very easy to mess up mise en place when adjusting a recipe. We've all experienced that! As for adjusting amounts for a frittata, please refer to the lesson on "How to Make Frittatas", as we do provide amounts according to how many you are preparing them for. Cheers!