Laguna Beach, California
Member since Sep 2008
"This is such a versatile recipe that can be made with many different fillings. One trick I've found is to place the fillings into the muffin cups, then spoon the egg mixture into each cup atop the fillings. That process allows you to ensure that each frittata gets the same amount and mix of filling."
"Way too salty for us and I only used half the salt the recipe called for. I also didn't like the oily taste either. We almost never fry anything. I may try making these again, but with more spices mixed with the cornmeal and cooking them in the oven."