THIS IS GOOD and not too hard to make!
It stuck to the pan but once I got it released it rolled real good. I did not care for the texture and if I would decide to make this again I would not use the flour.
Perfect! This omelet came out so fluffy and light. I halved the recipe, using a 9x9 metal pan lined with parchment paper coated lightly in oil. I used diced ham, cheddar and mozzarella. I'm thinking I'll leave out the pepper next time, just didn't like the way it looked. I'm looking forward to making this again experimenting with different add-ins. Thanks so much for this great recipe!
Made it for my hubby and he loved it. I used chicken instead of ham and lowfat cheese slices. Trying to keep him trim ;)
very good base recipe. Just needed a bit more kick for my family's tastes. I would make it again but next time would put some green pepper or cayenne pepper to it.
This tastes fantastic!
Wow -- this was so easy to make as a brunch for a group. I made two pans of it, and the only change I made was to saute some onions and sprinkle them on the eggs when I added my diced ham and cheese. I had difficulty rolling it up into a neat log shape -- it tore in several places -- but I think it might have been because I just sprayed the pans with Pam. Next time I will be sure to use a generous coating of butter in the pans! Thanks for this recipe -- it was delicious!
I cook this @ 350 instead of 450. Could be my oven, but I prefer it not to be crispy. Otherwise great dish, use with ham or bacon.
This turned out really good and fluffy! I'm not sure that I'll be baking this again, I will probally just use this recipe for a skillet omelet with a lid, that just seems so much easier for me. We really liked the flavor and texture! Thanks for posting!