Reviewed: Mar. 20, 2005

Very good, simple recipe for a weekend morning. They turned out HUGE and perfect. Thanks for the recipe!

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all4shoes2003

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Reviewed: Feb. 4, 2005

Very filling!! Since my boyfriend is a big eater, I gave him the whole omelet instead of cutting it in half. I also added 1 plum tomato, a handful of cut mushrooms, 1 cup cheddar cheese & 1 cup mozzerella cheese for each omelet. The omelets were HUGE! Very good!! Pretty easy to make...the most time consuming part was chopping the veggies.

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STEFANY21

Home Town: Louisville, Kentucky, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 1, 2004

This was delicious! I served with sauteed mushrooms and ham on the side. I will definately be making this again. It makes a quick weeknight meal.

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GARLICKE

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Reviewed: Jan. 23, 2004

Easy and fast to prepare. You can make it healthier by cutting down on the butter. I add just enough to keep everything from sticking. Tastes so great I usually make this one night a week.

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BLUWOOD

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Reviewed: Jun. 7, 2003

Delicious!! I added 1 more egg as I stuffed the omelet with everything you can imagine, mushrooms, green pepper, grated cheddar and tomato. Fantastic thanks Jen!

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Nadia

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Reviewed: Dec. 7, 2002

This omelete really hit the spot! I liked it even better by adding chopped tomato to the egg when the cheese was added. Yummy!

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KARET86

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Reviewed: Apr. 10, 2000

Really great for weekend brunch. If you like to make this with a Mexican flair add 1 tbsp of finely chopped fresh jalapeno pepper to the veges before cooking them. Then when placing the filling in the omelet add 2 tbsp of your favorite salsa and a little fresh snipped coriander leaves.

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