Reviewed: Oct. 22, 2009

I made it for my breakfast today and I really loved it. the only change I made is using 3 whole eggs.

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 18, 2009

We really enjoyed this omelet. I used the whole egg, rather than just the whites. This recipe is a delicious way to eat spinach, even for spinach haters like myself. I will make this over and over.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Oct. 11, 2009

I never made an omelet before and I was surprised to find how easy this was. Helps make a nice, healthy, hearty breakfast.

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nolava

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Reviewed: Oct. 8, 2009

Tasted great. i used 4 whole eggs instead. My complaint is with the presentation... it was nearly impossible to get the top to set, even by lifting up the edges. I finally just flipped the whole thing over, but fell apart. Any tips for me? Taste was great though. Good way to get in some veggies.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 6, 2009

This came out great but the veggies inside were a little bland. I used only half the salt on the eggs and added the other half of salt to the sauteing veggies.

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smy

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

Made as directed. It was delicious!

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JKATRIB

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Reviewed: Sep. 18, 2009

WOW I just made this it was delicious i did cheat I used whole eggs and I add half a can of Ro-Tel for that tomato and chili flavor it was good didn"t use the garlic powder instead I used a little bit of season all and instead of omlete style i scrambled my eggs this dish is a keeper will make again also instead of olive oil i just used a tablespoon of I can't believe its not butter it was yummy

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luv11ride

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Texas City, Texas, USA

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Reviewed: Sep. 2, 2009

This was OK, but not fabulous. Maybe I just need to get used to an omelet that is not made with all whole eggs. It certainly is healthy.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 23, 2009

Chopping the veggies so fine gives it a very sophisticated texture and layers the tastes, as compared to the chop-chop job i usually do... definitely worth the extra bit of effort. (we made them less healthy, using whole-eggs, and should have increased the veggies to accommodate) this would be AMAZING w/ some goat cheese or smoked cheese instead... (but what wouldn't be?)

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scarlett

Cooking Level: Expert

Living In: Washington, D.C., USA

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Reviewed: Jul. 30, 2009

Excellent! I have made other omelets before using mostly egg whites and have always loved them, so this one was a success too - loved the addition of red pepper flakes! Didn't change a thing and hubby and I both enjoyed this for dinner, thank you!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jul. 16, 2009

Delicious! I beat together 3 whole eggs and 1T cold water (to make them fluffier). I also sauteed the veggies, took them off, and then made the omelet the traditional way (wait until the eggs are nearly cooked but still moist before adding the veggies on top, and then folding in half).

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clillian

Cooking Level: Intermediate

Home Town: Berkeley, California, USA

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Reviewed: Jul. 1, 2009

Best omelette I've ever made. I don't care for mushrooms, however, so I left those out but added some diced fresh tomatoes. I also sprinkled the cheddar over the fillings toward the end instead of adding it to the egg mixture.

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Lindsay

Cooking Level: Beginning

Home Town: Cut Off, Louisiana, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jun. 26, 2009

Utterly excellent

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Kunal

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Reviewed: May 13, 2009

This was so yummy! I used liquid egg whites for the eggs. I also used freshly minced garlic and mozzarella cheese. I made this twice. The first time I followed the directions and poured the egg whites over the sauteed vegetables. By that time, the PAM dried up and the egg whites stuck to the bottom of the pan. The second time I made it - I sauteed the vegetables, then removed them from the pan, cleaned the pan and resprayed it with PAM, and cooked the egg whites on one side. When the omelet didn't look jiggly in the middle anymore, i topped it with the cheese and vegetables and folded over one side. The omelet came out so light and fluffy and delicious this way! Yummm!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Apr. 11, 2009

I really like this recipe, except I would omit the salt. For some reason mine turned out kind of salty, and no, I didn't use garlic salt, I definitely used garlic powder. I'm not really a fan of salt anyway, so it makes sense. Also, to add a little color, I used 1 tbsp of red bell peppers in place of one of the tbsp's of green bell peppers.

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moriahstew

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Reviewed: Feb. 28, 2009

This recipe is FANTASTIC! I used celery instead of green pepper, used about 40% more spinach and then scrambled as opposed to made an omlet. Remember when scrambling to stir as little as possible until the end. I stuffed this into a tortilla and topped with a few pieces of Turkey bacon. I receive RAVE REVIEWS everytime!

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Jamie T

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Reviewed: Feb. 24, 2009

I was looking for an easy and delicious alternative to my usual breakfast and this recipe fits perfectly. The multiple ingredients provide layers of flavor and it was ready in about 20 minutes. It even works without mushrooms (I didn't have any).

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catch-a-fire

Cooking Level: Beginning

Home Town: Avalon, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 23, 2009

This was delish! I made this using 4 whole eggs & a little bit of water so it wasn't so thick. I also used shallot instead of onion. I kept it covered until it was almost done, then I added the cheddar cheese & covered again for 3-5 min. Turned out perfect!

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