Reviewed: Apr. 22, 2012

WOW! This is crazy good. We made the recipe as is and LOVED LOVED LOVED IT! Always looking for dishes to use with our fresh eggs. The kids actually wanted more. You know that's a keeper.

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Reviewer:

MamaHen

Reviewed: Mar. 1, 2012

This recipe is really good. My husband and kids made it for me and they did a good job! We chose not to add mushrooms because the kids don't like them but added bell peppers instead. My husband also made the executive decision to add chopped fresh dill to it because we had some to use up. We didn't have fresh tomato so we used some home canned tomatoes from last summer and chopped those. And it was a 1/2 recipe because we didn't have a dozen eggs and we were only feeding 4 people. I have to say it is very adaptable and forgiving! I have recommended it and will make it again this weekend!

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Reviewer:

WANDAREN

Reviewed: Jan. 27, 2012

Skipped the tomatoes and mushrooms, subbed in broccoli due to preferences of guests. I also used sweet onion instead of scallions. It was a hit Christmas morning. This is a great basic recipe. We will make this again.

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Reviewer:

plzeat

Reviewed: Jan. 1, 2012

Don't like, don't trust, and don't think we should support manufacturer's recipes....They stress a brand and probably put more of their product in than necessary....Four of the eight ingredients in here are from Kraft.....I want to know what YOU like to cook with.....Let's keep the manufacturers' suggestions out of our Allrecipes.....

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Reviewer:

achooo!

Reviewed: Nov. 22, 2011

Absolutely delicious. I tried this recipe last weekend, my husband loved it! Of course we had to share with our friends! Thanks so much!!

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Reviewer:

Gloria

Reviewed: Nov. 10, 2011

Easy to make and a huge hit with my guests. Only con is that it's a little bit greasy. I may try halving the butter next time.

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Reviewer:

WhatAWeimer

Reviewed: Sep. 25, 2011

I've made quite a few of these "oven omelets" and this one is pretty much the same as others. That does not mean, however, that the recipe is not a successful, well-written recipe, or that we enjoyed it any less. I didn't have any mushrooms, so the zucchini option is what I chose. I also added some fresh, minced garlic. Also, I found it much easier to dice the bacon before cooking it, then adding the vegetables to the pan to continue the couple of extra minutes cooking time. This baked omelet made for a colorful, festive and satisfying breakfast I'd be pleased to make again - but when and if I do, it will be at a baking temperature of 350 degrees, not 325. I have now tried baked omelets using both temperatures, and now know the center sets better at 350 degrees.

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11 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 20, 2011

My whole family loved this! Even kids from 2-14.

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Reviewer:

LISAREC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Manchester, New York, USA

Reviewed: Jul. 25, 2011

Very good. Will make again.

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Reviewer:

marketingmad

Reviewed: May 26, 2011

This is good, just a little on the bland side for us. I think next time I will use regular onion and fry it up in the bacon grease w/ the mushrooms. I will also replace the mozzarella with swiss. Will add a little salt and pepper and dry mustard next time as well. All in all a good low carb dish.

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3 users found this review helpful