Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jun. 22, 2010

Delicious!!! I cut the recipe in half, used skim milk and added some garlic and mushrooms. I also added some a bit of light cheese at the end and let it melt. This was very good for breakfast with mulit-grain toast and half a grapefruit.

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14 users found this review helpful

Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 30, 2009

I make a version of this recipe several times a week! I make it lighter by using a combination of whole eggs and a bunch of egg whites, and I skip the cheese. I throw in whatever veggies I have in the fridge at the time - almost anything is great in here. Baby spinach, leftover grilled asparagus, other colors of bell pepper, diced zucchini, sliced mushrooms, whatever you like! I also love to top the eggs with a little salsa. This is very versatile and a great way to use up those veggie odds and ends you have laying around.

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9 users found this review helpful

Reviewer:

WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

Reviewed: May 29, 2009

I used red bell pepper, because that was what I had, and 2% milk. I used one full egg and two egg whites and added fresh garlic. I garnished it with a little organic salsa and Frank's Hot Sauce.

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25 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 28, 2009

These had a lot of flavor. This would be a perfect breakfast taco filling. I didn't care for this plain as the green pepper was too strong for me, but wrapped in a tortilla with some hot sauce added, I would have liked it much better.

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1 user found this review helpful