This recipe has become a staple. It is so simple, so easy, so fast I can't imagine not liking it. I've added other ingredients, like whatever is left in the vegetable drawer. I've used my mixer to really beat air into the egg mixture and ended up with a mini souffle. I make the recipe in a 9" cake pan. I serve it sliced (8 pieces) with 2 pieces a serving. A wedge salad or soup make it a satisfying lunch, brunch or snack for that matter. There is nothing to change about the recipe.
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This recipe has become a staple. It is so simple, so easy, so fast I can't imagine not liking...