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I need to make for a bigger family. Do you think I could double the recipe and put in a 13 X 9 pyrex and bake a little longer?
I’d discourage you from baking the frittata in a 9 x 13 or other larger pan, because by the time the middle sets, the edges tend to be overdone. But two smaller pans, yes! Two 9-to 9 1/2-inch pie pan, or even two 8 x 8 square pans, or a combo–one square and one round. Good luck!
I both enjoyed making and eating this frittata. I switched the Monterrey Jack for Mozzarella because that is what I had available. I also added cooked , chopped bacon pieces and a finally chopped seeded Serrano chile. This recipe is a keeper. Thank you.
This was DELICIOUS! I varied the proportions slightly, added some fresh parsley and subbed chunks of mozz sticks for hte jack – simply based on what was in the fridge. My toddler – who has a short list of veggies he eats – loved it and so did my husband. I will come back to it for a quick weeknight side or sunday breakfast. (The mashed potatoes is genius) NOTE: It’s not as much trouble as it seems and don’t be afraid to salt. the feta didn’t overpower it
Would it be all right if I used another kind of cheese? If so, which one do you recommend?
Hi, Alejandra! Emma here, managing editor. Sure, I think you could swap in another cheese! You could use all feta or all monterey jack. Goat cheese in place of the feta would be nice, and you could use another mild cheese, like mozzarella or colby, in place of the monterey jack. Really, any cheese will work well in this recipe. Enjoy!
I made this a couple of weeks ago keeping ingredients exactly as stated – Excellent and have shared recipe with friends! Used an 8×8 square Pyrex to make it easier to cut and serve. Increased baking time by 5mins. Plan on taking it to the next special church brunch – going to use Monterey Pepper Jack next.
I used hot pepper Jack and liked the little flavor kick!
You should certainly add fresh herbs, if you have them. Good quality feta has lots of flavor. I love the way glass pie plates cook everything, from this frittata to all kinds of pies. And yes, use whatever potatoes you have. Happy cooking!
Very successful recipe with the family – I’ll make this one of our go-to comfort food meals. I used a glass pie plate, no problem. Eggs were at room temperature, though, so that helps. Thanks for the suggestion of adding a few herbs, that sounds good, too!
I made this for breakfast the other day and it was very good. I think that the potato gave it really nice texture. Leftovers made excellent lunches during the week. Like Andrea, I would add some fresh herbs next time.
Made this Sunday night – it’s a great recipe and cooks well. I’d say it was a little bland (might’ve been the potato.) I’m going to try again and attempt to incorporate some fresh herbs. As it is, this made a great weekend brunch, with a tossed salad and I’ve had it chilled for lunch this week as well. I added a touch of Sirracha for a little kick.
I made this tonight. So delicious! I squeezed the moisture out of my shredded zuchinni in a potato ricer instead of salting. I will make this again soon!
Hello Cathy! So glad you found you could squeeze zucchini in a potato ricer. Always nice to find other uses for our kitchen tools.
Yes, you can certainly use same amount of cooked rice. Quinoa would be interesting. Might add a little chewiness. Happy cooking! Sheryl Julian
Could you substitute a comparable amount of rice or quinoa for the potato?
I have glass pie plates. Is there a danger of them shattering when the mixture is added to the hot dish?
Can you think of any reason to avoid red potatoes, or baby reds? That’s what I have and I’d love to use them up! Thanks!