Reviewed: Feb. 15, 2009

Wow!! Awesome Techique! Every time I attempted to make omelets, it was a disaster!! This was super simple, and made GREAT omelets!!!

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7 users found this review helpful

Reviewer:

Sregis0628

Cooking Level: Expert

Reviewed: Jun. 11, 2009

Perfect cooking method! The first omelette that I didn't mess up! Love the bacon and cheese combo.

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1 user found this review helpful

Reviewer:

Nikki

Cooking Level: Intermediate

Reviewed: Sep. 27, 2009

Delicious and easy! The first time I ever made a beautiful omelet without it falling apart!!! I spayed my pan, cover and steamed it, put my bacon on it(I always microwave it on paper towels, removes so much of the grease) and simply used salsa then cheddar a few sprinkles of red pepper flakes, melted the cheese with the lid on flipped it over. Just sooo good and easy, breakfast was done in like 5 min!

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7 users found this review helpful

Reviewer:

NurseNancy

Cooking Level: Expert

Home Town: Ford City, Pennsylvania, USA

Reviewed: Feb. 15, 2010

Thank you for sharing this super easy technique! I have never had luck with making omelets, but when I saw that other readers were having luck with this method, I decided to give it a try I followed the directions exactly, and added bell pepper and banana peppers with my onion. Thanks again!

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11 users found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

Reviewed: May 7, 2011

Very good technique for cooking the omelet. I only had green onions - I chopped up 3. Because they are so tender anyway, I just put them on top of the eggs to cook together. An omelet is not an omelet w/o butter, so I used that instead of the spray. Didn't have chedder so I used parmesan. I just now realized I left out the salt. Turns out it didn't need it. Excellent.

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3 users found this review helpful

Reviewer:

rovervol

Cooking Level: Intermediate

Home Town: Chapel Hill, Tennessee, USA

Living In: Unionville, Tennessee, USA

Reviewed: Aug. 28, 2012

Seriously! Before tonight, I had NEVER made an omelet in my life. This recipe was well-written. The instructions were easy to follow, and so many reviews insisted that it involved the use of a wonderful technique. So, I tried it... Even the FIRST omelet came out great. Every omelet afterward was a success. I am very happy with this recipe, and highly recommend it for novices and the omelet-challenged. As far as the flavor goes, I only used ham, cheese, salt, and pepper; but, I wouldn't hesitate to use this technique with other ingredients.

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3 users found this review helpful

Reviewer:

desert_rat

Cooking Level: Intermediate

Reviewed: Sep. 14, 2012

I had never cooked an omelet using this method before and am really glad I tried this. It was cooked perfectly. Nice and fluffy. Hubby said it was better than ihop. :) It takes a little longer to cook it this way but well worth it.

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0 users found this review helpful

Reviewer:

SugarPlum♥

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Acworth, Georgia, USA

Reviewed: Sep. 16, 2012

I've always been "omelet" challenged...never comes out right. This recipe has turned me into an omelet novice! Followed the recipe to a tee, except I used a slice of Jarlsberg cheese instead of the American cheese. It came out almost perfect...did have a little trouble sliding it out of the pan, think I let it cook a little too long. Thanks for such a great recipe! I will definitely be making it again...next time I'll have to remember to salt & add crushed red pepper flakes. Was very good!! Thanks again!

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Reviewer:

Beth

Reviewed: Sep. 29, 2012

I have tried seversal times to make an omelet, and they always end up as scrambled eggs, because it does not come out as planned. but this time I read the instructions and it sounded easy so decided to give it a try. As soon as the steam started, I removed the lid and was really surprised at what I saw, it looked like a fluffy souffle. I put on the cheese, bacon, and onions. swirled the skillet around, and slid the omelet out onto a plate. folded it over, let it sit a few seconds, and Voila! ate the best omelet ever. this is one recipe that I will be using over and over again. thank you.

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Reviewer:

Nicki

Cooking Level: Expert

Reviewed: Nov. 8, 2009

I used my own ingredients, but used this recipe for the technique - very good technique. I have been unsuccessful with omelettes in the past, but this one turned out perfect. I did not see any steam venting, so I just added the ingredients when the egg looked cooked through and started to 'bubble'. Produced a nice golden brown omelette.

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5 users found this review helpful