Reviewed: May 16, 2012

This is now one of my favorite "go to" recipes when I need something quick to eat, especially for dinner. I love all of the fresh vegetables! An 8" skillet is way too big. The eggs barely spread across the skillet and it's not very omelet like. I would definitely use a smaller skillet or add more eggs.

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DIZ♥

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Cooking Level: Expert

Reviewed: Mar. 11, 2012

great recipe - added olives and leftover salmon

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beanie57

Reviewed: Feb. 18, 2012

I used red pepper instead of green and I did increase the amounts of the peppers and onion. I also used butter instead of EVOO. One of the best omelettes we've ever had--my husband and I really liked it. Our kids refused to try it. Too bad for them.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 29, 2012

the addtion of garlic powder, red pepper flakes and pepper was the missing ingredients for bland omelettes, I used 3 whole eggs very good! I plan on adding 1/8 onion powder next time.

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baydog

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Jan. 28, 2012

(This review is based solely on Mr. LTH's input, as I'm not an omelette eater) "It's good. I give it 4 stars. It's not the best omelette I've ever eaten, but I'd eat it again." I made it per directions, though I had some leftover sauteed mushrooms and onions from burgers, so I just heated them in the saute pan. I also used 2 eggs and 2 egg whites and realized we had no spinach so that was omitted.

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lovestohost

Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

I added some basil into the mix - and then sprinkle some fresh basil on top afterward. It was awesome.

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eternalsunshine

Reviewed: Nov. 15, 2011

I am transitioning into the world of eggs (I don't like them!) - so I made this omelet with all egg whites. It was YUMMY! I did add some extra onion - I love them. Thanks for the wonderful recipe, maybe I'll be brave and try it with whole eggs really soon!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 5, 2011

Make sure you use fresh spinach, not canned. I made it with canned spinach and we didn't like it at all. If used with fresh spinach, you won't be disappointed. Also, beware of the skillet size when you increase the recipe quantity.

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jamiesabina

Reviewed: Nov. 3, 2011

Excellent recipe... a couple minor changes using orange bell pepper (no green on hand) and I had half a tomato to use up so diced that and threw it in. Awesome with the red pepper flakes and it certainly was a change using parmesan cheese (fresh grated) along with the cheddar. The amounts of cheese are perfect, anymore and you defeat the 'healthy' aspect of this breakfest omelet. I started the omelet on the stove, but I like to finish mine under the broiler, eliminates the step of 'lifting' while cooking stovetop and cooks quicker with no fear of burning the bottom. I added the cheese last, sprinkling it on top and it gets a nice crisp texture from the broiler. Will definitely be keeping this recipe handy, as others have mentioned, any veggies will do, so experiment! Thanks for the recipe...my tummy is now sated :)

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Oct. 12, 2011

This was really good! I didn't have egg whites in a carton, and didn't want to waste eggs, so I just used 2 eggs. It still made 2 servings as suggested. I really liked that it used 1 cup of spinach and some other vegetables. Plus, the amount of oil and cheese was really sensible. I have had vegetable omelets, but never one with spinach. The spinach and mushroom are a great combination. For the mushrooms I used thinly sliced portabellas. The garlic powder gave the eggs a nice flavor to. The only thing else I really changed was not using the red pepper flakes and only using a sprinkle of black pepper for personal preference. Mine did stick for some reason. I may just saute the vegetables next time and make the egg part separate and see if that will work and just maybe reduce the salt a bit as parmesan cheese is plenty salty. Great healthy recipe. TY

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