Reviewed: May 12, 2012

I used only about a tablespoon of cilantro, any more would have been too much. I tried cooking this omelet style (I still mixed all the ingredients together but then omitted the butter, used cooking spray and tried to cook it as one flat product that I could fold onto sandwiches), but this did not work. The eggs were not holding all together. This is really meant to be scrambled. Still tasted pretty good!

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Reviewer:

mkstevens09

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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Oct. 12, 2011

This is tasty! I left off the parmesan and used plain yogurt instead of sour cream. Also sauteed my garlic first and added a dash of cumin. Ate them with a small extra dollop of yogurt.

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Sep. 18, 2011

Whenever you have fresh cilantro on hand, you absolutely must make these eggs. Don't be afraid to be a little heavy with the black pepper; it really does add to this overall flavor of the dish.

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Reviewer:

mrscrazyed

Cooking Level: Expert

Living In: Pearce, Arizona, USA

Reviewed: Jul. 17, 2011

I thought this was good. The cilantro was a little strong for me, but that could have been just a personal taste. Otherwise, great!

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Reviewer:

beverlyrx

Cooking Level: Beginning

Reviewed: Feb. 20, 2011

I really thought that I was going to like this one but I was surprised that I was just not that impressed. May try it again but saute the garlic instead of putting it in with the eggs.

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