Just a comment. Try eating these in a flour tortilla. I used to live in deep south Texas and breakfast tacos are the thing there. Our favorite kind was always potatoe egg and cheese......Had to update my review. I made these and we ate them in tortillas. They were very good. Comfort food to the core. Thanks.
Just add a little diced green pepper with the onions and it's just perfect!
This was very easy and very good! Paired with a yummy Strawberry Spinach Smoothie this made for a wonderful weekend dinner our whole family enjoyed! I only had 7 eggs on hand and I was out of Parsley, so I substituted some Basil & Oregano. Also substituted raw Sharp Cheddar for the Romano. And I did finish it off in the broiler for 4 minutes, which was just perfect. Will be making this again!
i didn't have romano cheese so i used broken cheddar slices instead, it turned out fine, nice recipe, thanks!
This was also a staple in my family growing up. This is still my sons fav for breakfast. We usually added swiss or cheddar to ours, as well as ham sometimes. Thanks for posting.
Wonderful! This was made for me many times by my wonderful Grandmother. She came from Italy, and the only difference is she did not use cheese or parsley with her recipe. I think of her and my Mom everytime I make this. Enjoy with Italian bread!
This was good and very easy to make. I think the next time I make this recipe I would like to add a bit more seasonings and perhaps some diced ham. Thanks for posting.
I have been making this omlet for just over 30 years, I was ten when my Nonna taught it to me (oops - I think I just spilled my age LOL) She did the same trick with the plate, that took me a few trys back in the day. Nonna was from Brooklyn, NY and was an amazing cook, I still make this and it is still the best comfort food or a great dinner on those Fridays in Lent when you can't eat meat. Thank you for posting so everyone can enjoy this. Mary
This is a very traditional Italian family recipe that everyone can now enjoy by purchasing the Rao's cookbook by Frank Pellegrino, a goldmine of American-Italian recipes!