Reviewed: Sep. 11, 2009

Wow, this was very good! I was a little skeptical about using the caraway seeds but what a surprising taste it lends! I am a mushroom nut and will eat them in just about anything! I cooked mine more like a frittata, I cooked ito n the stove top till the bottom was set, then plopped it into the oven under the broiler until the top set...eliminates that whole step of lifting and letting uncooked egg run underneath. This made enough for me for two breakfasts! one today and one tomorrow! :) Thanks for the recipe!

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Reviewer:

Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 10, 2009

This was very good. I had some crimini mushrooms that needed to be used, so I searched this recipe out. The caraway seed is interesting, I had never tried it with mushrooms before. I made this recipe as written, using the mushrooms I had and folding my omelette into quarters. Thanks - I would make this again. :)

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 14, 2009

This tasted very good. Thank you for making your recipe available.

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Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Mar. 21, 2009

I had no lemon pepper so added some lemon juice while frying the mushrooms and added extra pepper to the egg mixture. I found it burned on the bottom of the pan a bit (probably due to the lemon juice) so didn't work as an omelette but became scrambled eggs. Despite all that, the caraway flavour was a really nice change and I'll be trying this again but probably adding lemon juice to the eggs instead and just treating it as scrambled eggs.

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