Loved being able to serve guests something "omelet-oriented" without either making them ahead or juggling several pans at once so we could eat simultaneously. This is great for those watching carbs - no soggy/bready fillers! To make this vegetarian & lower fat, I used PAM & sauted onions, mushrooms, spinach, then added sundried tomatoes, which looked lovely for the holiday season. Sprinkled a small amount of feta cheese on the bottom, added veggies, then eggs mixed with lots of herbs (didnt add the milk). I topped with a tiny amount of low-fat mozzarella & a dash of parmesan for an extra flavor boost. Used 375 for convection bake. Served with fresh fruit & a non-fat Greek yogurt topping....a great "base recipe" when making brunch for a crowd!
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Loved being able to serve guests something "omelet-oriented" without either making them ahead...