Reviewed: Feb. 5, 2012

You can add in whatever you like. I have made this recipe numerous times and each time it is delicious.

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Jenell Nicole

Reviewed: Oct. 4, 2011

Valerie! I have a confession once I put the eggs in I became leary of this recipe however as I followed the directions the leariness went away when I saw that it really was working and then when the eggs didn't burn and time was up it looked amazing!, then as I ate it I was like this is freakin' BAD A**. Defintely a Keeper. (I did use milk instead of 1/2 + 1/2)

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Reviewer:

rookiecookie80

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Valley View, Texas, USA

Reviewed: Aug. 10, 2011

I don't really like mushrooms personally, but other than that, this recipe was excellent!

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TaKeru

Reviewed: Jul. 23, 2011

Even the kids who "hate zucchini" loved it. I finely chopped the veggies and added some grated zucchini from the garden, substituted evap milk for half-and-half, and used garlic and onion chives also fresh from the garden. I also threw in some 'chicken sausage with red peppers and spinach', sliced. Everyone gobbled it up.

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Reviewer:

Egg Beater

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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Littleton, Colorado, USA

Reviewed: Jul. 14, 2011

Yumm!! I did sub milk for the half and half and used yellow onion for the red onion.

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amandak23k

Cooking Level: Intermediate

Reviewed: Dec. 24, 2010

From someone who doesn't care for scrambled eggs much, this was a pretty good way to eat them. The rest of my household really loved it. I didn't have any mushrooms on hand and I really look forward to making this again with them. I will use fresh though and not ones from a jar. I used almond milk instead of half and half; just because I had more of it and I thought it was fine. This will probably be a regular in our house from now on.

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Mandy

Cooking Level: Intermediate

Living In: Naples, Florida, USA

Reviewed: Dec. 8, 2010

These tasted good at first, and then it hit my stomach and I had to force the rest down. Much too heavy for my tastes.

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a.sevey

Reviewed: Dec. 6, 2010

This is similar to how I make my breakfast taco filling except I use milk and no mushrooms or cheese. I didn't care for the texture the cream gave this, the eggs were light and fluffy but also came out too creamy and too mushy in texture for me. I would use just milk next time.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Oct. 3, 2010

Lovely Sunday brunch thank-you. I added a bit of leftover Hot Italian sausage patty. served with 3 Korn bread toast. I used fresh mushrooms. Cut the recipe back to 2 eggs.

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