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Reviewed: May 6, 2008

Nice & easy recipe, I used lots of green onions and green peppers in the veggie mix as well--you don't have to follow the recipe exactly, just put in whatever you like! Real eggs are good too!

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Reviewer:

nsw


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Reviewed: Apr. 14, 2007

I thought this recipe was pretty good. The only problem I had is that after I finished cooking the veggies there was a lot of juice in the pan. I didn't bother draining it because the instructions didn't say to. The result was soggy eggs. I thought it was still pretty good, although could be 5 stars next time by draining the veggies before adding them to the 8x8 pan. Thanks for a great recipe!

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amyell


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Reviewed: Mar. 20, 2007

the combination of worchestershire and lemon juice was so dominant that's all you could taste. i would never make this recipe again. such a disappointment!

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Reviewer:

sunnywalk

	Cooking Level: Expert Living In: Edmond, Oklahoma, USA
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Reviewed: Feb. 3, 2007

I modified this recipe quite a bit with the veggies, but I followed the other ingredients closely. We thought the worcestershire made the vegetables taste funny. Might make again without it and substitute a different sauce.

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Reviewer:

TRIKSEA


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Reviewed: Jan. 11, 2007

Tasty, easy, and healthful. I used the recommended veggies, whole eggs (beaten) instead of egg substitute, and sharp shredded cheddar. Egg substitute would have been healthier, but I didn't have any. We liked the lemon juice/worstershire flavor, but also could imagine seasoning the veggie saute with herbs de provence or just play with different seasonings. It's a wonderful template for a quick, filling supper or breakfast. Thanks for a great idea!

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Reviewer:

linc


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Reviewed: Sep. 4, 2006

Very yummy. I used mushrooms, zucchini, yellow squash, & onions. We loved it !

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Reviewer:

hmstarr

	Cooking Level: Intermediate Home Town: Cherry Point, North Carolina, USA Living In: Centreville, Virginia, USA
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Reviewed: Jul. 14, 2006

This is a delicious, versatile recipe. First time, I followed recipe exactly. Since then, I've altered it to use all my left overs - cabbage, broccoli, carrots and bell peppers. You just can't go wrong with this. What I love about this is, it doesn't rely on heavy meats and cheeses for flavor. Combo of lemon juice and Worchestire sauce is very savory. Great job!

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1 user found this review helpful

Reviewer:

OZ

	Cooking Level: Intermediate Home Town: Seoul, Soul-T'ukpyolsi, South Korea Living In: Redondo Beach, California, USA
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Reviewed: Mar. 16, 2006

We really liked this--kind of like a quiche without the crust. The Worcestershire sauce adds great flavor. My only change was to add a little mayo to the eggs to make them creamy. Thanks!

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GARRIBETH


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Reviewed: Jan. 5, 2006

I wanted a breakfast casserole without all the bacon and sausage and this was fabulous! I used yellow squash and added some thin-sliced carrot strips to add more color. I added about 1 tsp of minced garlic when sauteing the veggies, and for those that aren't big on "to taste" directions, I used 2 tablespoons for the lemon juice and Worcestershire sauce, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic salt. Had to drain a little extra liquid off the top when it was done cooking, but it cut and served beautifully! It was a big hit with my husband.

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Reviewer:

MRSMATLIKRD

	Cooking Level: Expert Home Town: Kokomo, Indiana, USA Living In: Plainfield, Indiana, USA
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