Reviewed: Apr. 4, 2008

Delicious! I made this as scrambled eggs instead of an omelet. I love the slight nutmeg taste... it is different but very yummy.

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supplemist

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Mar. 20, 2008

What a lovely breakfast. I cut the fat by a huge amount and used four egg whites instead of two whole eggs (1 egg has approximately 5g of fat, vs 1 egg white which has only about 0.2g fat). I used frozen spinach which I cooked before adding to the egg mixture. I used fresh chopped onions instead of onion powder, because I had them on hand so why not? This is a very good basis for a spinach omelet, and you can easily tweak it to your own liking. A great way to incorporate veggies into your diet.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Mar. 9, 2008

Delicious! I topped it with a little shredded Parm for more flavor. Even without it it would have been great.

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Jules

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 5, 2008

Awesome, the nutmet really does add an interesting hint of flavor and keeps it interesting. I do prefer the more frittata approach to the folded omelet...it tastes more fully cooked. I made this with probably twice as much spinach, give or take, because I love the green stuff. I also added a splash of half and half to the egg mixture for a little additional fluffiness. I thought I'd rather have a gooey cheese, but the parmesan was actually just right, as it turned out!

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Jess

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Reviewed: Feb. 18, 2008

Yummy, my husband made this for me and he is not usually the best cook. The directions were easy to follow, and the result was wonderful. The only thing that he did was add provolone before folding the omelet over and served with whole wheat toast. Wonderful way to start your day. Thanks!

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MANDA33079

Cooking Level: Expert

Home Town: Scotia, New York, USA

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Reviewed: Feb. 10, 2008

This omelet is DELICIOUS!! I've made it with real eggs and with egg substitute. The real eggs were a little fluffier, but the taste was the same. And as skeptical as I was of the nutmeg....I've made it two days in a row now! YUMMY!!!

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JENNTURNER

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 18, 2008

This was really quite tasty. The only thing I would change next time would be the cheese. I think I would prefer something a little 'gooey' in there instead of the grated parmesan. I did use garlic powder instad of onion powder (personal preference). Thanks!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Dec. 30, 2007

Easy and delicious! I would never have guessed that nutmeg and eggs would pair so well. Thanks for sharing.

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Kate

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Reviewed: Dec. 14, 2007

Very good with or without the nutmeg.I added last nights roasted veggies with wonderful results.I think the garlic power is what makes this sooo tasty...thanks for the recipe.

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debbie

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Reviewed: Dec. 9, 2007

This was good. I would double the spinich (I was afraid it would be too much! but I hardly tasted it.) I followed the recipe and at the ended added some shredded cheddar/jack cheese and it was a great addition. Next time I will add a little bit of sliced jalapeno and if I'm not in a hurry will saute some frest diced onion first too.

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CWOOD28

Cooking Level: Expert

Home Town: Corona, California, USA

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Reviewed: Aug. 21, 2007

This was . . . okay. Hardly tasted the spinach (though that might not be a bad thing to some). Easy on the pepper and the nutmeg. This is a good idea, but not 5-star-worthy.

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IzyMoe

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Reviewed: Jul. 9, 2007

YUM. Easy easy easy. And yeah the nutmeg is a great touch. Instead of onion powder I sauteed a garlic clove in the pan before adding the rest of the stuff.

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Spiderwoman77

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Reviewed: Jan. 20, 2007

Beautifuly delicious! I added a bit of milk and onion to the egg mixture, and actually used shredded mozarella cheese because I didn't have anythng else. WOW! My hubby loved them! For presentation, I sprinkled a bit of spinach and shredded cheese on top . I will be making these often!

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Janine

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2007

This was so good! I didn't have onion powder so i used the flesh/juice from a green onion. Very tasty! Would have taken a picture, but the smell was so good I gobbled it up quickly...

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Chocokide

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Aug. 11, 2006

Just made this for breakfast and I loved it. Added a bit more cheese (shredded, not grated). Came together quickly and was very tasty, not to mention pretty as well.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jun. 10, 2006

Wonderfully quick and flavorful. I doubled the recipe (kept the nutmeg at 1/8t though). I haven't mastered flipping an omelet yet, so this turned out more like flattened scrambled eggs...but neither of us complained!

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: May 29, 2006

Very good-- even for someone that doesn't like spinach much

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Lynn

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Apr. 16, 2006

I have been making these for a while now. I skip the nutmeg (not a favorite) and substitute Cavendar's Greek Seasoning, I also add some crumbled Tomato/Basil Feta cheese. So incredibly yummy!!!!

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