Reviewed: Feb. 21, 2009

this is crazy delicious.i could never imagine this combination of vegies will taste so fabulous.i could not stop eating

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Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

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Reviewed: Feb. 10, 2009

Such a great omelette recipe! The spice mixture in this omelette is perfect and not too over-powering so that you can still taste the egg. I used 3 whole eggs rather than the egg whites and Italian Blend cheese (Parmesan, Mozzerella, Asiago, Romano, and Fontina), and I served it with sour cream. Lovely!

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binky26

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Reviewed: Dec. 18, 2008

Very good, if you're into omelets.

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dr. p

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Reviewed: Nov. 25, 2008

Yummo! This is a super yummy recipe! I followed the recipe pretty much exactly except I replaced the mushrooms with red bell peppers (allergy), and used green onions instead of the regular onion. Also added some fresh parsley, and it turned out delish!

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Fancy Pants

Cooking Level: Expert

Home Town: Okanagan, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 8, 2008

Excellent! Very fast and easy and very flavorful. It says it makes 2 servings, but I would double it. we were still hungry for more.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

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Reviewed: Sep. 28, 2008

excellent dish..i honestly didnt think it was going to be as good as it really is. such a nice simple blend of the right ingredients can do wonders and we all thought the same...served 10 people this as of this morning =)

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norcaljohnny

Cooking Level: Expert

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Reviewed: Aug. 31, 2008

i opted for the non-healthy version and it was GOOD: 4 whole eggs, half a small tomato (diced), half a green onion, and 2 cups of spinach (it welts alot) and the same amt of dry ingr. instead of mixing the cheddar cheese into the egg mixture, i waited until it was almost cooked, sprinked a hand full on one side of the omelet, and folded it in half. YUM!

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myem1108

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Jul. 22, 2008

Even better than I had imagined! I love the subtle spiciness!

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Andrea

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Reviewed: Jun. 23, 2008

I really liked this! It was spicier than I thought it would be, and I used the stated amount of crushed red pepper. I don't really know how to make an omelet so I just scrambled everything together. Would have been yummy in a tortilla!

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 8, 2008

Very, very good, but slightly too much garlic powder. Next time I make it I will double the recipe, but use the same amount of garlic. The recipe as posted isn`t quite enough for two, but more than enough for one (we eat light breakfasts here). I will make it again.

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Brandon

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: May 17, 2008

This is delicious. I like the idea of using just 1 whole egg and the rest egg whites. I will make this again & again.

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DollyB

Cooking Level: Expert

Home Town: Mentor, Ohio, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 30, 2008

Very tasty and great way to use spinach leaves.

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heidihh1

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Fridley, Minnesota, USA

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Reviewed: Mar. 8, 2008

i used a type of "egg-beaters" from kroger instead of eggs. LOVED IT... very simple. used up some salad fixings when you get tired of eating just cold spinach salads.. divided it into quarters and put each quarter into a clow carb wrap for breakfast onthe go... girls at work were envious.. wanted to know which carry out i got it from :)

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laurielynn

Cooking Level: Expert

Home Town: Camden, Ohio, USA

Living In: Troy, Ohio, USA

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Reviewed: Feb. 11, 2008

This is a very tasty versatile recipe. I substituted low-fat cheese, but other than that, followed the recipe exactly. A dallop of salsa and a dallop of light sour cream served with a whole wheat tortilla (from Trader Joe's, they're the best) and you have a great healthy breakfast. And you can sautee any veggies you like to go in it. If you want to serve this on a school or work morning, just chop the veggies the night before.

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Shelly

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Salida, California, USA

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Reviewed: Jan. 14, 2008

Excellent flavor! I have not mastered the art of the omelet flip so I make this as a scrambled dish. Serve with toast and fresh fruit. Yummy!

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Holly

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

Delicious! I made a couple adjustments, and added garlic salt, and used slightly different vegetables.

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snowybells

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Reviewed: Nov. 15, 2007

This is almost a duplicate of a dish I make using red peppers instead of green. I frequently use Swiss cheese instead of cheddar; when I do, I also add some bacon to the mix. I could eat this dish morning, noon or night and be completely satisfied.

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