Reviewed: Sep. 2, 2007

Yummy!The taste was great but I too had difficulty rolling it.So I just cut them into 6 squares and it was still tasty!

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kecius

Cooking Level: Intermediate

Home Town: Kaunas, Kauno Apskritis, Lithuania

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Reviewed: Aug. 19, 2007

I did not have any problems getting this to roll. It didn't stick to the pan, but I did heavily grease it after reading others' comments. I only baked it for ten minutes, however, and it came out burnt. I think 450 is too high.

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KKH3

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Reviewed: Aug. 12, 2007

This has been one of my favorite new recipes this summer. We enjoy adding crumbled bacon or other good fillings with the cheese! I also cut the cooking time down a bit for my oven. Our 3-year-old loves this. Leftovers heat up in the microwave well, too.

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stampingirl22

Cooking Level: Intermediate

Home Town: Russell Springs, Kentucky, USA

Living In: Jamestown, Kentucky, USA

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Reviewed: Jun. 24, 2007

Great!!! I added Ham, Onions, and Mustard before I rolled it up. Nothing short of Amazing!

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Kris L

Cooking Level: Intermediate

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Reviewed: May 17, 2007

Excellent and so easy! I cut the recipe in half and baked in an 11" x 7" pyrex baking dish for 10 minutes, then topped it with cheese, ham, and broiled just a minute, until the cheese started to melt. No problems rolling it up, because I sprayed the dish with PAM before I poured in the egg mixture. The texture is great, but you MUST do this in a blender to get it right. Whisking the ingredients in a bowl will not work, so don't even try it! Thanks Lori - this is a keeper!

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NolaFoodie

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Apr. 7, 2007

I agree ... just call it baked eggs.. Had to finish cooking in m/wave. Too messy .... Won't be making this one again ....

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MUTTSY

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Mar. 10, 2007

I got this recipe years ago out of my TOH mag & we love it. I put meat and cheese on half for DH and "supreme" the other side for me!

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 21, 2007

Great Recipe, husband loved it. Made a few minor changes scant 1/4 c flour also and 450 for 9 mins, watch carefully!will definately make again.

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marie

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Feb. 15, 2007

Yum! My kids have been complaining about scrambled eggs and I needed an easy alternative. This was a great option - we all really liked it. Adding mushrooms and onions to the mixture gave it needed flavor. Thanks!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Nov. 12, 2006

I found this very easy to roll by spraying the baking dish generously with pam cooking spray. A very easy and delicious breakfast.

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peggy green

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Reviewed: Oct. 19, 2006

I made this for my mom, and she loved it! not reccomended for 8 year old's

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Jovi K

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Sep. 14, 2006

This was eggcelent!!..The presentation looks great, and the taste is even better.For a lil-lighter version, I substituted low fat milk.

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wicked221

Living In: Howard Beach, New York, USA

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Reviewed: Aug. 12, 2006

Wow! I did a test run of this recipe this morning and I thought it was great. Tomorrow for company I will add extra goodies like sauteed mushroom and onions or diced tomato and avocado, but today I made the recipe as written but used colby jack cheese instead of cheddar. I lowered the oven to 425 and cooked it for 10 minutes. It probably could have cooked for only 8 and been done. I sprayed a glass 9x13 baking dish generously with Pam and it rolled beautifully, cut like a dream, and had an overall unique and neat presentation. My only complaint is that my three year old who eats ANYTHING wasn't so thrilled with this. That said, I really just want to make it for company. It is an interesting crossover between a crepe and eggs. For those who reduce the flour, I think it will lose some of the "crepeness" of it and I could see where it would just taste like eggs and cheese at that point. It is mildly flavored so add spices and fillings to your liking.

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IMATD

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Reviewed: Jul. 11, 2006

This is easy & an impressive breakfast treat. I saw no reason to add the flour, omitted it, and had no problem. I also add onions, mushrooms and peppers, sauteed before adding & rolling.

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MADAMEH

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Jul. 6, 2006

This is delicious. Twenty minutes is too long to cook however. I replaced the milk with half water, half milk. (fluffier and lighter) I added mushrooms, onions, greenpepper and broccoli. I think I used about 1/2 the flour too. I cooked it for 10 minutes and took it out and put on the cheese and veggies and rolled quickly. It's hot, but it comes up easier if it's still very warm. I took it work for a parent appreciation breakfast and I had to give the recipe out to several ladies. **Oh, and I used a bisquit pan and poured the eggs in it when the pan was already in the oven.** Didn't spill a drop! I used crisco to grease pan and it came loose very easily.

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CYNDI9

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Reviewed: Jul. 3, 2006

I love cooking breakfast foods but I hate cooking the same thing all the time. When I found this, not only was it different but tasted awseom! 5 stars all the way!

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IronStef

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Niceville, Florida, USA

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Reviewed: Jun. 30, 2006

My dad is a culinary chef in a top of the line restaraunt. I made this for him for Father's Day, and he said it was a fabulous meal!!! I tasted it and thought "Man! This is out of this world!!!"

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Culinary Arts Girl<3

Cooking Level: Expert

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Reviewed: Jun. 18, 2006

Tasted great, but it didnt roll up too well, but great as a recipe for omelet squares!

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monica

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Reviewed: May 21, 2006

Even though I did not make this recipe with the exact proportions given in it, it turned out promising enough for me to rate it 4 stars. I used 4 eggs and reduced the amount of flour to less than 1/4 c. Tho' I used plenty of oil in my 8 X 8 pan, I still had trouble getting the omelet out of the pan. Nevertheless, the end result was good and was given a 'thumbs-up' by my egg-loving 10-yr old. After removing it from the oven, I topped it with chopped tomatoes,cilantro and cheese. Good results! This is definitely a versatile basic recipe lending itself to many enhancements. Next time I will try it exactly as mentioned and see if that makes a difference to how easily the omelet can be removed from the pan. Thanks for the recipe!

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VAISHALI

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Reviewed: May 15, 2006

Excellent. I had difficulty rolling it, it broke in a few places but I just covered the holes with cheese and it looked fine. I added bacon, green onions, green and red peppers and cheddar cheese to the inside of the omelet. It was a big hit at my Mother's Day brunch.

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