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Elaine
Sauteed an onion along with the vegetables; added about a cup of frozen peas to the vegetables and some Parmesan cheese to the eggs and herbs.
Paul Z
Used 7 eggs for 3 people. 1 leek was plenty - was almost 2 cups after slicing. I used slightly less than 1/4 cup of dried tarragon as I didn't have fresh; the smell of the tarragon while cooking is heavenly. Screams to be served with a crusty baguette and lots of butter; a crisp Sancerre, perhaps, or a not-too-oaky Chardonnay sounds pretty good too.
Vicki w
Very easy and very tasty! Added onion and some mushrooms . Easy enough for a work night meal.
Topkapi
I didn't have tarragon so I used a generous amount of parsley instead. With goat cheese on top before putting it in the broiler it was delicious.
Justin
Great, simple recipe!I was out of a few ingredients, so I substituted the following: shallot for leek; combination of fresh dill and basil for the tarragon. Also, I cut the recipe in half, which still was enough for two people to have a couple servings each. Enjoy!
sara
First attempt at a frittata yielded inconsistent looking results, but still such a great taste! This flavor profile is delightful though, and would lend itself beautifully to a quiche as well.
Lauren
Delicious! Used bay leaves in place of tarragon. Served cold with hot sauce. Would do again.
Lori Lippitz
I followed the recipe closely but added a few other veggies that I had on hand (Jerusalem artichokes and yellow peppers). This recipe ended up making two full frittatas in a 10" cast iron pan, so if you don't need that much, I'd halve it. As per suggestions of several of you, I added dollops of goat cheese on top, which went together well.
quaasam
very nice. Add some mozzarella on top. Delicious and simple. Serve with salad greens.
Neutral turtle
Warning: if you make this with purple carrots, you'll turn it a gross shade of blue-green.
Dahlia Jay
This recipe needed absolutely no adjustments or additions. Perfect, light, extremely flavorful, and healthy.
mm
Perfect vehicle for the abundance of tarragon in my garden. Will add to my regular rotation. Delicious!
Sara
Delicious, and will certainly make again! Cook's Illustrated recommends against putting nonstick pans under a broiler, though. Ours came out of the oven with speckling around the rim. Next time, we'll transfer to another vessel. This recipe would probably be good as a quiche as well.
Patty
I tried this adding both parmesan AND goat cheese, and I don’t think the parmesan was as effective as the goat cheese. So for the sake of minimizing the decadence and maximizing the flavor, I will go with the goat cheese in the future. Really greater than the sum of its parts.
Justin
Great, simple recipe!I was out of a few ingredients, so I substituted the following: shallot for leek; combination of fresh dill and basil for the tarragon. Also, I cut the recipe in half, which still was enough for two people to have a couple servings each. Enjoy!
Topkapi
I didn't have tarragon so I used a generous amount of parsley instead. With goat cheese on top before putting it in the broiler it was delicious.
Paul Z
Used 7 eggs for 3 people. 1 leek was plenty - was almost 2 cups after slicing. I used slightly less than 1/4 cup of dried tarragon as I didn't have fresh; the smell of the tarragon while cooking is heavenly. Screams to be served with a crusty baguette and lots of butter; a crisp Sancerre, perhaps, or a not-too-oaky Chardonnay sounds pretty good too.
Vicki w
Very easy and very tasty! Added onion and some mushrooms . Easy enough for a work night meal.
Elaine
Sauteed an onion along with the vegetables; added about a cup of frozen peas to the vegetables and some Parmesan cheese to the eggs and herbs.
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