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So I actually used the technique described in Recipe 171221, and rather than sprinkling the omelet with cheese as it cooked, filled it (after it was finished) with dollops of ricotta and sauteed veggies... then folded it and slid it onto the plate. But from this recipe, I borrowed the use of chicken broth, and it was amazing! I think the omelets were more tender than when I've used milk, and that delicious broth (homemade of course) added great flavor. Thank you for the wonderful idea!

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A Messy Cook October 27, 2010

I didn't actually follow the recipe, but five stars for the chicken broth idea--it was delicious. I mixed the eggs and broth with some freshly minced garlic, multicolored ground pepper, and dried basil and parsley. I didn't have mozzarella (wish I did) so I used cheddar, and added some caramelized onions. The mushroom idea that other people have posted would have been great; sometimes I really wish I liked mushrooms. Thanks for the idea, I'll be using it whenever I have chicken broth around!

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Edana January 17, 2010

I couldn't believe what a diffeerence 2 tbsp of chicken broth makes to the flavor - wonderful I did add some mushrooms and I used part skim Mozzarella cheese - Served with a salad for a lovely light dinner

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Bergy May 27, 2009

This was excellent! Thank you!

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Kristiina December 12, 2007

I have made this twice. Great tasting omelet! I am going to add veggies next time I make it.

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Chef Mommie September 11, 2007

I felt like a real breakfast this morning so Tom whipped this up for me. I love the garlic. We stuffed the omelet with mushrooms and minced garlic. Super yummy!

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CandyTX September 11, 2007

I made this for myself for dinner, I only used 2 eggs and it worked fine. A simple tasty dinner, I also made some sauteed mushrooms to go with it. Dinner was delicious! Thanks for sharing.

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Evie* March 30, 2007
Omelet