Reviewed: Mar. 6, 2012

I'm not a big egg fan but this omelet is a winner! I make it just as the recipe says. YUM!

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Trish

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Reviewed: Jan. 17, 2012

My guest and I enjoyed this dish. I made a meatless dish with egg whites. I used spinach and left out the tomatoes as one reviewer indicated. I also waited until the dish was done before putting in the cheese. I don't like olives, this dish was easy and exciting. We will make this dish when we are on our vacation, great dish for large company.

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Reviewed: Jan. 13, 2012

this was really easy to make but very bland. next time i'll would add green and red bell peppers and more onion to give it extra flavor.

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5 users found this review helpful

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blevande

Cooking Level: Intermediate

Reviewed: Jan. 13, 2012

My hubby also preferred this more than I did but I'll make some changes next time. I had too much juice which pooled as someone else mentioned. I had to bake for 1 hour. The reviews said to saute the veggies first. I'm sure that will fix the problem. I used Southwest Egg beaters since hubby has a cholesterol problem. Since I've not used them before I thought maybe I should not have added the milk but will try again with milk and SAUTED veggies. I added ham but bacon will be good too. I added red and green peppers which I'll saute next time with the mushrooms. The recipe is easy and made a nice dinner with a ham slice. I will make this again. Thanks for a great way to make omelets easier.

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4 users found this review helpful

Reviewer:

sunniedm

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Venice, Florida, USA

Reviewed: Jan. 9, 2012

This is the Easiest omlette you will ever make! I used red and poblano peppers along with mushrooms. Sauted them and tossed in lil smokie links. 30 mins later, breakfast was on the table! Thank you Kate. This will be made again for sure:)

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7 users found this review helpful

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Jan. 9, 2012

1-8-12: Good basics for baked omelets.

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Rex Hutcheson

Reviewed: Jan. 9, 2012

Ok how did the name come up "river omelet"?? I did enjoy making it for hubby--I don't care for eggs-Doc

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3 users found this review helpful

Reviewer:

whitebear59

Cooking Level: Intermediate

Living In: Paradise, California, USA

Reviewed: Jan. 8, 2012

I agree the flavor & presentation is nice. I also agree w/others that sauteing vegies is a must as well as baking uncovered. Instead of fresh tomatoes, I used a few sundried tomato slices in oil. Yum!

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Reviewer:

JoyDee

Cooking Level: Expert

Home Town: Gladstone, Oregon, USA

Living In: Myrtle Creek, Oregon, USA

Reviewed: Jan. 8, 2012

Just what the doctor ordered! Was looking for a quick breakfast dish that didn't require overnight prep! I used recipe proportions but took the advice of several reviewers and saute'd the veggies and threw in brocolli, cauliflower, red & green peppers and a layer of spinach near the bottom! Used a Mexican blend cheese (co-jack, cheddar, asiago) and baked for 50 minutes covered. It should have come out at 45 but still moist and firm. Definitely on my "make again" list!

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5 users found this review helpful