18 Reviews

Excellent! Comes out being almost souffle-like! (except heavier). I like using a round casserole dish and slicing it up like a pie. Also, I found that baking at 350F, and only adding the extra filling/cheese ingredients after baking for 15-minutes first, helps keep the fillings/cheese from settling down at the bottom. The edges get all puffy and done first, I just wait until I see the middle part getting puffy and starting to crust, then I know it's done.

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Accidental Creativity December 09, 2009

This is a well written, easy to follow recipe that is so versatile you can use pretty much anything you like and that you have on hand and it turns out perfect! I successfully cut it down and used only two eggs, 1/4c milk, 1/8c flour, salted to taste, course ground pepper to taste and about 1/4c grated cheese and mixed some sliced green onions in with the cheese. I used a smaller dish, maybe 5x7 and baked it about 18 minutes untill the top was set. It puffed up and browned beautifully, but serve it fast because it falls quickly, although that's not a problem because it still tastes wonderful! Thanks for sharing your recipe SJG!

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Junebug January 16, 2006

quick, easy & fluffy. need I say more? thanks for a quick and tasty recipe that uses just things I had in the fridge...my husband & kids say \

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Parrot Head Mama November 30, 2003

Pretty good. Made a nice addition to brunch. Thanks for sharing the recipe!

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LonghornMama October 17, 2013

What could be easier? Really tasty and great when cleaning out the fridge. I added frozen hash browns.

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Ty's Kitchen July 27, 2010

Yummy and so easy! Thanks!

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dteague July 08, 2010

I cook brunch at our local American Legion once or twice monthly; made this yesterday and got rave reviews! I used Provolone cheese and added some green onion and cooked and crumbled bacon. I actually made TWO of these-- the first one went so quick! Didn't have any more Provolone for the 2nd omelet, so I used 4 slices of American Cheese. Thanks for a great recipe-- will make again soon!

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SuzV February 28, 2010

I made this for breakfast this morning. I invited my mom over and we enjoyed it very much! I didn't add anyhing extra in...this time. (I will be making it again!) I like that it will be so easy to play around with. Thanks so much for posting!

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mydesigirl April 14, 2009

Fantastic! It comes out light and fluffy, without all the work that a traditional omelet takes. I mixed step 1, then just added everything else and mixed it in. Simple. This is a definite keeper!

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Pa. Hiker January 21, 2009
Oven Baked Omelet