Reviewed: Feb. 15, 2006

Yum! I added some sautéed mushrooms and onions and paired it with a fruit salad. I didn’t notice until later that I sort of misread the directions because I beat the eggs, added seasonings (and some milk), then made the omelet traditionally with the filling in the center. I’ll try it your way next time! Thanks, HollyJune, for a great recipe!

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DJKreut

Living In: Seattle, Washington, USA

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Reviewed: Feb. 13, 2006

I really enjoyed this recipe. Four weeks into the south beach diet and the last thing I want is another egg, but this made breakfast very enjoyable. I especially liked the touch of nutmeg!

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sammm's mom

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Reviewed: Jan. 23, 2006

Tasty and filling.

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Reviewed: Oct. 2, 2005

Good for the low-carb thing, but not anything special.

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MSAGGIEAMY

Cooking Level: Expert

Home Town: Crandall, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Aug. 27, 2005

This recipe is fantastic, however I made mine with eggbeaters, for a low cholesterol meal.

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Maggie

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Reviewed: Jun. 21, 2005

This is one of my favorite breakfasts. I leave out the nutmeg (not a favorite of mine in savory dishes). If I have leftover veggies from the night before (mushrooms, onion, etc) I add them sometimes. I will try the Provolone cheese, as suggested by another reviewer soon too!

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SVARNES

Cooking Level: Expert

Home Town: Toccoa, Georgia, USA

Living In: Palatka, Florida, USA

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Reviewed: Mar. 3, 2005

I tried this recipe out this morning, and it was a good enough dish. I'll probably make it again since it was easy (and healthier than a donut) but I think it needs just a touch more flavor.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Mar. 3, 2005

Not bad! I added chopped green onions, a tbs or so of milk, half a roma tomato and some garlic powder to the mix, and subbed mozzarella for parmesan, then topped it with a little cheddar at the end of cooking, and folded over omelet style. It was quite good, and filling!

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2005

Excllent recipe. I also was skeptical about the nutmeg but it was perfect. I used parmesan and provolone cheese and it was delicious. My whole family gobbled it up.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Oct. 26, 2004

This IS awesome....I was a little skeptical about the nutmeg, but it turned out great! I used egg beaters and also added a chopped roma tomato. Ate it with a 1/2 whole wheat bagle.....Great way to start the day, thanks Holly!

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