Reviewed: Jan. 31, 2012

The recipe doesn't state what size pan to use so I went with a 9" cake pan - a 10" Cast Iron skillet would have worked better. The batter itself needs some salt - not a lot but without it the batter tastes pretty blah... I used red peppers instead of green and followed the recipe as written. This was just OK for us - nothing stunning but not bad either. If I were to make this again I would start with a really hot cast iron skillet and into the hot oven. It would probably have puffed a bit more.

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Reviewer:

Baking Nana

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Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Feb. 26, 2006

This was very good and very easy as well. I tripled the amount of curry to 1 1/2 tsp. Next time I will probably up it to 2 tsp and add some to the ham instead of just the batter. I also added mixed veggies and minced onions instead of peppers and green onions and threw in 1/2 tsp of baking powder to the batter. My three year old loved this too. I'm sure I'll make this again and experiment with different fillings and spices.

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Reviewer:

JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

Reviewed: Dec. 31, 2005

Good and super-easy. I couldn't taste the curry at all, but my husband said it was good as is.

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Reviewer:

Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

Reviewed: Apr. 1, 2005

The only problem I had was guessing the size pan to put it in, I made the wrong choice and put it in one too large. Next time I will try a pie pan.

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5 users found this review helpful

Reviewer:

GOGOGADGET

Cooking Level: Expert

Home Town: Fenwick, Ontario, Canada

Living In: Cantley, Quebec, Canada

Reviewed: Apr. 28, 2004

This tasted fine, however it was definitely more of a frittata than a popover. Perhaps if some baking powder was added to the extra mixture.

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Reviewer:

DELACMT1

Reviewed: Jan. 12, 2004

I would make this again with the addition of brocalli, cheddar and delete the curry and green peppers

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2 users found this review helpful

Reviewer:

SNOG

Reviewed: Nov. 4, 2003

This makes a good breakfast for low-carbers sick to death of scrambled eggs. Modifications: I used 1/2 cup LC bake mix instead of 3/4 cup flour which reduced total carbs by 57 g, doubled the green pepper and added 1 cup of mushrooms. This brought carbohydrates to 6.8 g/serving instead of 17! The flavor was pretty good, but it was quite salty, probably due to the ham I used. Kids weren't huge fans, but I'd definitely do it again -- it's VERY EASY and a nice break from plain eggs in the morning.

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Reviewer:

Joan

Reviewed: Nov. 2, 2003

Combined reading of recipe and its reviews before trying it. Agree with several reviewers that addition of vegetables enhances the recipe. It is a basic for a variety of meat/vegetable combinations.

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Reviewer:

JBELLS

Reviewed: Oct. 6, 2003

This was very good. I used smoked turkey lunchmeat, which I diced, and I used about 2 tsp or so of curry, and it came out great! Very easy. I would like to try this with other fillings and seasonings as well. Plenty of room for variation on this one...Thanks for the inspiring recipe, Roxanne!!!

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