Comments on: Turkey, Spinach & Tomato Frittata a la Marketman

By: Danny

Danny — Tue, 16 Apr 2013 06:44:29 +0000

What is the size of the pan you used? Is 12″ good enough?

By: Slightly Epicurean

Slightly Epicurean — Sat, 13 Apr 2013 23:33:23 +0000

My husband would love this recipe! He’s a sucker for anything omelette and frittata!Thanks for sharing!

By: Getter Dragon 1

Getter Dragon 1 — Fri, 12 Apr 2013 16:26:53 +0000

Let me tell you…teens LOVE eggs!

By: Marketman

Marketman — Fri, 12 Apr 2013 11:04:37 +0000

corrine, if your cast iron pan is properly seasoned and well-maintained, the frittata shouldn’t stick to the iron. To be sure, you could do a light spray of oil or a teaspoon of oil that you brush all over before you start cooking.

By: corrine

corrine — Fri, 12 Apr 2013 10:52:16 +0000

That’s a beautiful frittata. I remember when I used my cast iron for omelette, it stuck in the pan. Doesn’t it stick if you put the frittata in the oven?

By: life is a shoe

life is a shoe — Fri, 12 Apr 2013 02:50:06 +0000

yum! I gotta try this recipe out!

By: psychomom

psychomom — Thu, 11 Apr 2013 19:46:02 +0000

love eggs! especially now we have chickens that give us at least half dozen daily. I just made a frittata with left over Easter ham, potatoes, asparagus and shredded cheddar cheese. i always add few tablespoons of water to make the frittata fluffier.

By: EbbaBlue

EbbaBlue — Thu, 11 Apr 2013 13:35:28 +0000

Yummy scrumptous – gawin ko ito this Sunday (day which we usually have a good sit-down breakfast), with slices of cantaloupe and watermelon. Ayos na ayos!

By: Papa Ethan

Papa Ethan — Thu, 11 Apr 2013 04:47:57 +0000

Ketchup and some tabasco sauce on moist eggs… heaven!

By: PITS, MANILA

PITS, MANILA — Thu, 11 Apr 2013 01:05:16 +0000

runny for me as well … with japanese-mayo if ketchup is not available.