Reviewed: May 10, 2006

This did not work for me! I could not roll it up, and I buttered the pan as instructed. We ended up eating it in squares, and it tasted to me just like regular eggs... won't try again!

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KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: May 7, 2006

Very good recipe. I used 1/3 C flour. I added 4 slices of thinly sliced deli ham and 2 sliced fresh mushrooms before I put it in the oven. It baked perfectly at 12 minutes. I sprinkled shredded colby jack cheese when it came out. I had to loosen the edges a bit and had to use two flipping utensils to roll it. I had sprayed the glass pan with non stick spray so it wasn't too much trouble. I also cut two squares of American cheese on a diagnal to make triangles and put those on top of the roll for a bit more cheese and a little decoration. Easy and quick to make and cook.

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JulieD

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Reviewed: Apr. 16, 2006

I liked this omelette because it was different. Even my picky 9 year old liked it. The first time I made it, I followed the recipe exactly. My family liked it, but I thought it was a little plain. This time I added some green onions, diced ham and a little bit of broccoli. The flavor combination was perfect for me. This is a great basic recipe that can be tweaked to suit just about everybody's taste! Thanks.

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Apr. 15, 2006

I give it three stars on taste, but 2 additional stars for coolness, ingenuity and versatility. I adjusted the recipe to half the flour (1/4 cup) and half the time (10-12 minutes). I sprayed a dark 9 X 13 baking pan with Pam (bottom and sides). The mixture appeared "poofed" initially upon exiting the oven, but I poked it gently with a fork to deflate it. I added shredded cheese only because I didn't have anything else on hand; next time I'll add other traditional omellete-related items. It rolled perfectly and presented beautifully. I placed it seam side down on a serving dish, draped thin strips of American cheese (cut into 1/4 inch diagonal strips) diagonally over the top to look like cheesy grill marks. I surround it with a moat of freshly made hashbrowns and sprinkled a handful of a diced tomato over it all for color. My "mealers" ranged in age from 3 years to 35 years. They eat had some and there was nothing left. My kids helped make it, which made the end result more fun and fulfilling for everyone involved. Thanks for submittng this interesting and innovative twist to the traditional egg breakfast!

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Busy Dad

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 12, 2006

An all time favorite. Spread a thin layer of dijon on it after it is done cooking. Gives great flavor!

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JILIBEAN2

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Reviewed: Apr. 9, 2006

Wonderful recipe! I used a bit less flour as others suggested. I also added crushed red pepper and sausages. I would suggest baking it for 10-12 minutes. I left it in for 15 min and one edge was a bit burnt. Would definitely make this again!

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citymom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Mar. 25, 2006

Awesome!!!Thanks!!! I dumped about 1/4 c minced dried onion, and about 1 c of dehydrated mushrooms and about 1 tsp pepper.Otherwise I followed exactly, but I mixed it with an electric hand mixer not in a blender. I used a glass 9 x 13 pan heavily sprayed with Pam cooking spray. I do not have a hot oven but this cooked up alot quicker than 20 minutes. I think it was done in 10 -12 minutes so keep an eye till you know. It rolled up well I thought it was going to break but I was able to roll it and put on a platter it looked great!! This is now my new Christmas brunch egg dish. Next time I will try some chopped meats along with the cheese. Such a good recipe I would give it 10 stars if I could!!!Suz :>)

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SUZ

Cooking Level: Intermediate

Living In: Apollo, Pennsylvania, USA

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Reviewed: Mar. 11, 2006

Excellent receipe. I failed miserably with the thicker glass pan, even with non-stick spray. I tried again with a 10x15 jelly roll pan, and the results were fantastic. Rolled so much easier! I submitted the photo for this recipe, so you can see how nice it rolled up. I'd highly recommend adding whatever typical omelette ingredients you prefer (ham, green peppers, etc). The taste may be a little plain without any -- just like a normal omelette would. I also used sharp cheddar to bring out the cheese taste as well. Makes for a very nice presentation, especially compared to how simple it is to arrange. After rolling, sprinkle a little extra cheese and parsley flakes on the top, and it will look very nice.

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Eric

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Reviewed: Feb. 19, 2006

These were great. I scaled down the serving to four (only needs about 15 mins) and baked the cheese into the roll itself (by accident). I added extra cheese at the end and substituted egg beaters. These were great and I highly recommend them.

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Toph

Cooking Level: Intermediate

Living In: Zionsville, Indiana, USA

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Reviewed: Feb. 5, 2006

This recipe was easy, elegant and delicious. I used only 2 T flour and added some chopped tomatoes after cooking and before rolling. Sprinkled with a little parsley it was a hit at brunch. I'll make this again and again!

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DOMSMUM

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Reviewed: Feb. 1, 2006

I'm sorry to say, this did not work well for me at all. The taste was ok, but on the bland side. My egg-guy didn't quite like the texture, so he didn't finish his. I also had trouble rolling the omelet as it was sticking to the pan even though I sprayed it quite liberally. I will not be trying this again.

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wovillton

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Living In: Greenville, Michigan, USA

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Reviewed: Jan. 28, 2006

this recipe was great. I only cook it for about 12 minutes and it was done. I think 20 minutes is way too long. I also think I am going to use a bigger baking dish cause it seemed a little too thick to roll up.

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detourglr

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Reviewed: Jan. 22, 2006

This is just a great recipe!! My family loved it!! I did make a few minor modifications based on other reviews and it turned out just as I had hoped. I decreased the flour to 1/3 cup and left it in the pan to serve. I also added about a 1/2 lb of crumbled sausage before baking and spread a little salsa on top after baking. I can see the endless possibilities of using what's on hand when making this recipe.

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eastncgal

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Jan. 15, 2006

This recipe was ok. I used 1/2 the flour than what was asked. I also added more salt. My kids did not eat it, my husband thought it was ok. I will not make this recipe again.

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PATTY

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Reviewed: Jan. 15, 2006

This was pretty good. I followed the recipe exactly. Next time I will add some onions and green peppers. The kids really liked it. Thanks!

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Dec. 3, 2005

My first attempt at this recipe didn't work out so well. I love the simplicity of blending the ingredients together and baking but will try adjusting a few things next time. I used a glass baking dish, and I think the oven temp. was too high, as my eggs stuck to the bottom, even after using cooking spray. I think I'll try baking at 375 for about 15 minutes next time. Also, I think I will try reducing the flour down to 2-3 T. since the 1/4 c. I used still seemed to taste to "floury". I also plan to increase the amount of seasoning I use, as it was still a little bland for my taste. I'm looking forward to trying this again, as it will be a quick and easy weekend breakfast idea, as well as very versatile.

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DEVONNEJOY

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Reviewed: Nov. 27, 2005

It's unusual to run across a new technique, but as previous reviews mention, this is a great basic recipe that lends itself to modification. Easy, fun an taste great. Can't wait to try variations, and teach my kids to make it.

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JUDY B

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Reviewed: Oct. 11, 2005

I was going to give this a three because it is very bland but the idea is so cool that I will try it again and doctor it up to my liking. It was easy to roll which is good and my picky son liked it.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Sep. 20, 2005

I followed this recipe exactly and then added fresh garlic, onion, tomatoe, and fresh parmesan cheese. I baked it according to the directions and then added Monterey Jack Cheese to the top. It was wonderful. I think this recipe is a great base for a lot of different tasting dishes.

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Christine

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Reviewed: Aug. 18, 2005

I followed exact except I used just a little less flour. Perfect!

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Michele

Cooking Level: Expert

Living In: Milton, Massachusetts, USA

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