Reviewed: Jan. 16, 2012

No olives but spinach is good. More mustard needed. Nukes great if there are leftovers. I've made it with chopped ham, sausage, pepperoni or no meat. Keeper!

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Reviewer:

Patti'sPantry

Cooking Level: Expert

Home Town: Crestview, Florida, USA

Living In: Shalimar, Florida, USA

Reviewed: Jan. 15, 2012

This is a wonderful recipe for a couple of reasons. 1st. It is super simple. And 2ND. It is very versatile. I made it fairly close to the recipe. It usually drives me "CRAZY" when people alter a recipe so much that it is no where near the original recipe and then they give it a very low rating. But I did not have any Olives (black or green) so I left them out. Also I am allergic to hot peppers of all kinds. So of course I left them out as well. But in place of the Jalapeno Peppers I used Green Peppers. Also I do not like canned Mushrooms, so in place of I just replaced them fresh Mushrooms. I did take a couple of the other reviews into account by saving 1/2 of cup of the Cheddar Cheese, and I did use Sharp Cheddar to give it that extra yummy flavour. Although I did make a couple of minor changes, this was still 5 stars. And if I could give it more, I would. Like I did say, because it is a Omelet, it is versatile, to what you like in your Omelet. I am having a brunch this coming weekend, & I have decided that instead of making the usual Scrambled Eggs, I will be making this!!!!!!!

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Reviewer:

Tracey Fry

Reviewed: Dec. 18, 2011

Very, Very good, simple easy to prepare and you can serve bloody marys while baking.

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Reviewer:

rewster

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Reviewed: Oct. 22, 2011

This recipe was well liked and it has been made more than once. Thank you.

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Reviewer:

Linda Grein

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Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Oct. 21, 2011

Perfect for potlock breakfast, large family gatherings. My family really likes this recipe.

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Reviewer:

Barbara Y

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: Aug. 14, 2011

YUM! I did add some fresh garlic and chopped red pepper and I sauteed them with the onion and fresh mushrooms (instead of canned). I wanted a creamier egg filling, so I used fat free evaporated milk. No jalapeno peppers so I used one 4 oz. can of diced mild green chilies. I added just a touch of dijon mustard and a little Frank's Hot Sauce, as I add that to most of my egg dishes. My family LOVED this. What the boys and I didn't eat, my husband did and my littlest had seconds. Very simple--it literally was ready to go in less than 15 minutes. What's great about it is it's totally bendable to use what you have on hand and make it personal to your favorite omelette fillings. Next time, I'm going to try this with homemade turkey breakfast "sausage".

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 30, 2011

Great recipe but I found that I had to add a couple more eggs & a tad more milk to the egg mixture to fill up the dish. I added mini sweet peppers and fresh spinach. Instead of sauteing the onion in the beginning I just through all of the veggies in the pan, covered with egg mixture then topped with black olives and mushrooms. I didn't add cheese since I would rather use it as a light garnish in the end. It did lack some flavor since the only seasoning is salt & pepper but nothing a little Tabasco sauce couldn't fix! Overall, I just love the flexibility of this dish and now I don't have to make eggs every single morning!

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Reviewer:

Ira

Home Town: Seattle, Washington, USA

Reviewed: Jun. 19, 2011

A nice, “unfancy” baked omelet that cuts and serves nicely and leaves lots of room for tinkering with different ingredients. I used fresh mushrooms and added some chopped fresh broccoli. I wasn’t comfortable with the high baking temperature and, while I’m sure it would have worked out fine, I nevertheless reduced the temperature to 350 degrees and baked it until set and a little golden, about 40 minutes.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 9, 2011

Very nice recipe. Is good enough to serve guests and quick to make. Able to use what you have on hand and have some give to the recipe. I didn't use jalapenos and maybe I should have, mine seemed a little bland. Just brought spices and hot sauce to table and was fine.

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Reviewer:

Cooking Level: Expert

Reviewed: May 31, 2011

I tried this for the first time and the family love it! Although I did add cooked hash browns as my first layer--Omelets need hash browns It turned out great! I did use sauages since I didn't have ham, but this is an omelet.

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