7 Reviews

I have to admit, I was skeptical at first. I have never done eggs in the oven before... I will never do them on the stove again. I made this 2 days in a row. It's so easy & SO good. I made a few additions that you MUST try. Instead of bacon I cooked up our local grocery stores fresh poultry breakfast sausage. Veggies I added were frozen asparagus, sweet peppers, onion, fresh mushrooms & jalapeno. As well as the cheddar, I had some goat cheese & added that.... OMG. WINNER!! It made it so creamy. YUM. Take my advice. This is a delicious & hearty breakfast.

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Kelbertuna January 24, 2009

Lenny we enjoyed this very much. The combination and amounts were perfect. thanks so much for sharing. Made for PAC Fall 2007

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~Nimz~ October 05, 2007

This was a good omelette but a little to salty for me but everyone else said it wasn't to salty for them. I used low sodium bacon and only 1/2 teaspoon salt because I thought the bacon would add enough salt. next time I think I will leave the salt out. Thanks Lenny Leonard. Bullwinkle.

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bullwinkle December 29, 2006

What a yummy and easy option for dinner. I served it with some sauteed red potatoes and ketchup...although mine cooked in half the time...about 20 minutes. It was really easy and had all the ingredients on hand. Thanks for a great recipe!

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Liza at Food.com December 20, 2006

Lovely recipe- I used home made Bacon bits that I keep in the freezer.Cut the recipe back to a 2 eggs (1 serving) omelette and added 2 tbsp of cottage cheese to the egg mixture.I find it makes an omelette lighter. Very tasty - MMmm enjoyed! Lovely Sunday Brunch thanks Lenny Leonard

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Bergy December 18, 2006

This was a great tasting easy to make omlette. I have lots of tomatoes fresh from the garden right now that I am always looking to use up.

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Fluffy August 14, 2005

I've been making this omlette for years and have many compliments on it. It's excellent and a definite "keeper".

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cakromm April 26, 2005
Cheddar Tomato Oven Omelette