Reviewed: May 20, 2013

A great recipe for beginning cooks. Quick, easy and flavorful. No knocking off stars for such a simple recipe because these eggs are great. I sprayed a non-stick pan with olive oil and cooked as directed.

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Reviewer:

bd.weld

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Victorville, California, USA

Reviewed: May 8, 2013

I have made many iterations of this over the years, sometimes for brunch but more often as a quick, healthy filling dinner. There are almost unlimited combinations of things to be added in so don't be afraid to experiment. Thanks Eiore!

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: May 6, 2013

Mmmm. This is just a scrambled omelet :) I used a red bell pepper instead of green because it's what I had. It made a fabulous entree for breakfast for dinner night.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Dec. 27, 2012

We have this recipe very often. It is that good!!!!!

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Reviewer:

Sara

Cooking Level: Expert

Reviewed: Sep. 1, 2012

I have been making this for years. I call it a scrambled omlet. So simple, just throw in whatever fresh veggies you have on hand.

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Reviewer:

firefly

Cooking Level: Intermediate

Living In: Liberty Center, Ohio, USA

Reviewed: May 21, 2012

I liked the ratio of ingredients to the eggs. No matter what I replace the fresh tomato with (e.g. spinach, baby greens, or a mix of greens and tomatoes) as long as I keep the ratio it works out well. About the mushrooms, with fresh mushrooms if I only quickly rinse them and paper towel blot them, the water content of the dish stays to a minimum. I'm still new at cooking but with recipes like this one and it's scalability, I'm really enjoying it.

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Reviewer:

jbzjourney

Reviewed: Mar. 13, 2012

This was so great-like other people said-it's so simple, but great to remember good flavor combinations. I added a small clove of garlic (minced) and omitted the milk and cheese (not part of the diet). So easy and tasty!

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Reviewer:

erinjanice

Cooking Level: Intermediate

Reviewed: Nov. 19, 2011

I love weekends when I can take the time to make a breakfast like this. I first cook my veggies until my desired tenderness and then add my tomatoes and pour the egg mixture over it all. I put the lid on to let my eggs harden a bit before stirring, over med/low heat. Then gently use the spatula to gently fold over the eggs. Placing the lid back on to help hold the heat in and cook the eggs. This way you don't get a globby mess of eggs from too much stirring. Top with any cheese you like and serve once cheese melts. If no tomatoes, top with some salsa or hot sauce.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Oct. 7, 2011

I make this all the time on the weekends. I always have those ingredients on hand. I wouldn't have thought to write a recipe out for it. I do though cook the vegetables on medium unless you want them brown keeping the temperature the same when adding the eggs. It doesn't need quite so much oil either. I learned years ago to add ice cold water instead of milk. It makes the eggs fluffy every time. It's a great way to use up small amounts of leftover vegetables.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Oct. 6, 2011

Yummy...made this frittata style and used a carton of egg beaters instead of whole eggs.....also used provolone and pecorino romano cheeses instead of cheddar. Served with toasted whole wheat sandwhich thins. Thanks!

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