Reviewed: May 2, 2012

just made this and both me and the mister loved it and are singing its praises (with full stomachs!). i substituted the tomato slices (and took out the olives) for boiled asparagus (cooked with the diced baby heirloom potatoes) and spiced it with oregano, chili flakes, italian seasoning. and don't forget to deglaze that pan before putting the eggs in! i used a homemade white wine and scraped that goodness off the bottom before returning the veg and adding the eggs. so good....

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Reviewer:

cooking_girl

Cooking Level: Intermediate

Reviewed: Aug. 9, 2011

I have to say this dish was much easier to make than I expected from the recipe, however the taste just didn't do it for me. I think it had a little too much egg. It was somewhat dry and bland. I think it could be a good recipe with a little tweaking.

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Reviewer:

Dena

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Stanton, Kentucky, USA

Reviewed: Jul. 20, 2011

I would give this a 2.5 stars, only. I followed the recipe almost exactly, but noted that others had mentioned that it was a little bland, so I added extra spice (more oregano, some basil, extra salt and pepper, and quite a bit of cayenne). Also, even though I love black olives, they sounded odd in this recipe, so I left them out. Still, the recipe left a lot to be desired. Bland and nothing new. I will cook it again, probably, but I really have to figure out a way to make it taste special.

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Reviewer:

TokyoVeggie

Cooking Level: Intermediate

Reviewed: Jun. 10, 2011

I loved this recipe! I used eggbeaters and it was still great! Used a red instead of green pepper and no olives. Yum yum yum! I ate some for left overs the next day and it was just as good as the first time. The flavor was spectacular! Ill make this again when I have guests over!

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Reviewer:

Tuesday

Cooking Level: Intermediate

Home Town: Lake Leelanau, Michigan, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 13, 2011

This was pretty good, although I would add more spices to it next time. Boyfriend loved it.

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Reviewer:

KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Apr. 4, 2011

This was the first thing I've ever cooked completely by myself. I subbed yellow squash for the zucchini, paprika for the cayenne, and added Louisiana hot sauce to the eggs. It turned out fantastic! My girlfriend absolutely loved it. In my opinion, it was a bit bland, though. I will surely make this again, but with MORE HOT SAUCE!

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Reviewer:

BadassCyborg

Cooking Level: Beginning

Home Town: Heiskell, Tennessee, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Feb. 20, 2011

This is soooo good. I added cauliflower and spinach because I had some I needed to use. I left out the zucchini because the store was out but I will definitely put it in next time. I meant to add some beans (any kind) for protein but I forgot. This is also a great meal to add ground flax or wheat germ or any nutritional boost.

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Reviewer:

MIKEANDFEL

Reviewed: Feb. 1, 2011

This was very easy and very good. It needs a good dose of salt and pepper in the eggs - maybe 1/4 to 1/2 teaspoon of each.

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Reviewer:

StevenHB

Reviewed: Jun. 3, 2010

This is a hit every time! I do substitute vegetable stock for the olive oil, though, and do half egg, then half egg whites (two egg whites per egg) to delicious results, and it's pretty enough that I've served it to guests several times for brunches and also dinners.

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Reviewer:

Ladyoracle

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Reviewed: Sep. 15, 2009

Don't skimp on the spices! And the broiling step is essential---brown that cheese! I used fresh oregano on top after it came out of the broiler and that added alot. This is very good---good enough that it replaced a previous favorite of ours. I substitued spinach for the zucchini, provolone for the other cheeses, omitted the black olives and added a jalapeno. Don't be afraid to add some strong flavors to this.

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