Reviewed: Jan. 11, 2012

Someone suggested adding more eggs. I'd like to suggest using less ham as it was overwhelming and perhaps I will add onion next time. I omitted the bacon due to the amount of ham. This was so easy as I had hashbrown potatoes and diced ham in the freezer which I mixed the night before and kept in the refrigerator. I could not taste the horseradish, so will add more next time or try a bit of hot sauce. It was very good and thank you for the recipe!

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Reviewer:

Elizabeth

Reviewed: Nov. 4, 2011

This is a great and versatile basic recipe for breakfast for two(next time I will make sure to try it just as written). I made mine with sauteed mushrooms in place of the potatoes and ham, two bacon strips rather than 1, and swiss cheese instead of cheddar because that was what I had on hand - I also omitted the horseradish(but I bet that would be a tasty addition). It was the best omelette I ever made- thanks for sharing!

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Reviewer:

Fanciful Unicorn

Cooking Level: Expert

Reviewed: Aug. 13, 2011

Delicious! I used 6 eggs, used pam instead of the butter and omitted the bacon to make this fit my diet plan. It was great. I also bumped up the cheese to 1/2 C as we love cheese. A keeper for sure!

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Reviewer:

heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

Reviewed: Aug. 2, 2011

HEARTY this is! I needed to feed two men and one teenage boy so this was perfect. I omitted the horseradish only because I was asked to omit it. I did add some sliced mushrooms and I had 4 slices bacon to use up. Four eggs were not enough, I added at least 6 eggs. I just seasoned the eggs with Hawaiian sea salt and black pepper. I piled the diced ham, cooked and crumbled bacon, mushrooms, diced cooked potatoes with cheddar cheese onto half of the omelet. Then I topped it off with more cheddar cheese. This was no light omelet. This hit the spot!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 3, 2011

This is one heck of an omelet, refreshingly different than most, and to make it especially “loaded” I couldn’t resist adding mushrooms and onions (in the style of my favorite omelet, ham, cheese, mushrooms and onions). I waited until I folded the omelet over to add the cheese. I found the horseradish an interesting addition, but it was barely noticeable. If you’re a fan of it, you could easily add more. This is NOT a “light” omelet, for sure, but it sure was good.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 28, 2011

At first, it seemed like a lot of work, then I decided to go for it, and it was delicious! I had all the ingredients, but chose to use an already open container of egg whites. No problem, the taste was great! Thank you for the recipel

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Reviewer:

EMILYSNAN

Cooking Level: Intermediate

Home Town: Franklin, Massachusetts, USA

Reviewed: Dec. 28, 2010

delicious--even without the bacon! the whole family loved it! i was wary of the horseradish, but it must have added to the flavor without it being too distinct. i would, however, use less butter--i just don't think that much is necessary. though i didn't try it because my kids don't like them much, i think green onions would be yummy with also.

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Reviewer:

tastebud

Reviewed: Nov. 4, 2010

I'm a huge fan of a good, meaty omelet, and this was it! So simple and good; the only thing I left out was the horseradish, otherwise kept everything the same. Perfect!

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