Reviewed: Apr. 7, 2012

Pretty good.

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Reviewed: Apr. 15, 2011

Big hit with my husband and two boys. I actually used my cast iron skillet for this. Just plopped the butter in the skillet and stuck it in the oven while it preheated. I did add a little Frank's Hot Sauce and some fresh ground pepper. I think next time, seeing as this is so simple, I might saute some vegetables in the skillet with the butter, then add in the egg ingredients and throw it into the oven. Very VERY simple, which I appreciated. It's like a quick omelette!

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 22, 2011

Excellent ... perfect base for adding your own 'mix ins' like veggies or meats. Will definitely make again!

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Lexis

Cooking Level: Expert

Home Town: Riceville, Iowa, USA

Living In: Manassas, Virginia, USA

Reviewed: Oct. 16, 2010

I have used a similar recipe every Christmas for more than 20 years. This recipe is a bit skimpy for 12 people. I use 20 eggs, 2lb. cottage cheese and 2 lb. shredded jack cheese. I add 2 small cans of chopped green chiles. This fills two pans: a 9"x13" + 7"x11" pan.

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Dr. Mike

Reviewed: Oct. 2, 2010

This was just delicious! I tried it for breakfast this morning when looking for some variety from the norm- I happened to have most of the ingredients on hand- not quite enough montery jack cheese for the recipe so I supplemented the rest with parmesan. I scaled the recipe down to 2 servings, and made them in 2 4 inch ramekins. I cooked for about 20 minutes. Divine, and very fancy looking with cut melon on a pretty plate. I don't know why people would save this for Christmas, it was simple to prepare and divine to eat. I'll be making it more often then once a year!

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JukiMoose

Reviewed: Sep. 20, 2010

Super easy recipe! My family likes seasonings so I added 1/2 tsp of fresh ground pepper, 1 tsp of sea salt, 1 tsp of garlic powder, and 1 tsp of minced onion to this recipe. Was just enough to give it a bit more kick. Still tasted great reheated the next morning!!

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jenmark

Reviewed: Jul. 5, 2010

This is not just made on xmas. I make it all year round. It is to easy and good. The perfect base for any number on possibilities. I've made it just as and it's good but I love adding things to it. Vegetable or meants and different cheeses. Try it and you'll like it. Only thing I do different is cook it longer but no big deal.

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Airca

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Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Fort Irwin, California, USA

Reviewed: Dec. 14, 2009

This sounded boring to me but I ended up being surprised at how good it is! I made it just as written except that I omitted the butter.

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KKH3

Reviewed: Dec. 11, 2009

There are plenty of recipes for oven omelets full of veggies and meat, but I was looking for a very simple protein dish so that the fresh fruit and cranberry scones I served wouldn't have to compete with a riot of flavors. This recipe was perfect. The only changes I made were to skip the melted butter and just grease the baking dish with a tablespoon of butter, and I reduced the remaining recipe by half for an 8" square baking dish. The Jack cheese is essential to the flavor. I made it once with mozzarella and found that it was a bit too bland; but either Jack or Swiss gives it a nice more-than-just-eggs kick. It makes a pretty dish and slices very neatly. I will make it often.

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