Reviewer:

Reviewed: Nov. 10, 2010

Great omelet! I used all egg beaters and omitted the water and cream of tartar (didn't see the need for it) added a bit of garlic, some mushrooms and did the whole thing in a non-stick pan on top of the stove making it less complicated. Great with a side of whole grain toast!

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58 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: Sep. 10, 2010

This was the best omelet I have ever made in my life. Complicated and takes a while, but totally worth it. Thanks!

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5 users found this review helpful

Reviewer:

Jen Richardson

Reviewed: Aug. 20, 2010

I did double the recipe. I used two full red peppers instead of 1/2 of a cup, I added fresh minced garlic and chopped fresh bella mushrooms. I did not use any egg substitute, I just used four whole eggs and 8 egg whites. No idea why it called for cream of tartar, I didn't bother with it. Even doubling it, I did not add the full amount of cheese. A sprinkling of low-fat cheese was more than enough. I'll be honest, I stink at making omelettes so this came out more like veggie scrambled eggs. Next time, I'd like to add spinach.

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65 users found this review helpful