Comments on: sausage, pepper, and onion frittata

By: Soma

Soma — Sun, 17 Apr 2011 16:28:26 +0000

Baked eggs are our favorite weekend brunch. And YES to cast iron skillet. every kitchen should own one… i have been using mine since i had my own kitchen and could not do without it. eggs, potatoes and thyme is classic and the sausages are a bonus. delicious!

By: Jaime

Jaime — Fri, 19 Feb 2010 16:13:03 +0000

I think I used a 10″ pan, but a 12″ would work as well. Just fiddle with the number of eggs and cooking time.

Oh, and I’m glad you like that strawberry bruschetta, Joe. Wish I had some mascarpone right now. . .

By: Joe ITWOP

Joe ITWOP — Fri, 19 Feb 2010 12:43:59 +0000

Looks delicious, I might make it this weekend. What size pan would you recommend using?

BTW your marscapone and strawberry bruschetta quickly became a household favorite.

By: Jeff Vincent

Jeff Vincent — Fri, 18 Dec 2009 14:08:19 +0000

A roommate urged me to read this page, brill post, interesting read… keep up the nice work!

By: FallGrl

FallGrl — Thu, 01 Oct 2009 04:49:36 +0000

Hi,
Does any one know where I can buy an Cast Iron Frittata Pan? Plz let me know if you do. My addy is NyteSyarr@yahoo.com

Tks,
Starr

By: Marcia

Marcia — Tue, 10 Feb 2009 17:24:21 +0000

I just made this for Steve’s Birthday breakfast and it was a big hit. I am going to have to add this into the rotation.

By: Camille

Camille — Wed, 15 Oct 2008 03:07:51 +0000

I found you from designmom and have spent the last hour drooling and pouring over every recipe you have ever posted. I look at recipe blogs a lot, but never feel too terribly inspired- but your blog. Oh my! I think I might just make some of these.

By: redhead 1

redhead 1 — Tue, 14 Oct 2008 20:49:58 +0000

another place to find great cast iron pans, are antique shops. good and easy recipe, thanx

By: Connie (the write one)

Connie (the write one) — Tue, 14 Oct 2008 17:53:37 +0000

If you are in the market for a cast iron pan, try looking in hardware stores when you do your price comparison. Lodge is the ONLY brand, as far as I’m concerned. The only difference between a regular Lodge and a Lodge Logic is a bit of seasoning. Cook’s Illustrated did a test when Logic came out, and they said that the Logic series still needs a bit of seasoning, so keep that in mind when you get yours.
I wouldn’t know what to do without my cast iron. I have a large chicken fryer, two small pans that are perfect for eggs, and a grill pan that is too much fun to play with. When I first got the grill pan, I grilled everything in sight, just to try to get pretty grill marks. It was difficult to season, and difficult to clean, but the fun makes up for it.
One more tip with cast iron. I never use detergent on mine. I use kosher salt to clean it. That way it doesn’t build up any nasty flavors.

By: Josh mormann

Josh mormann — Tue, 14 Oct 2008 13:09:20 +0000

This was all gone by the time I got to the fridge that had supposedly contained some left overs of this one… bummed… so bummed.

Looks yummy though, so very yummy