By Matty B on December 12, 2002
Photo by Bergy
Photo by Bergy
"A new twist on an old breakfast classic."
Serving Size: 1 (418 g)
Servings Per Recipe: 1
"Easy Tasty omelet. I served the green peppers on the side along with mushrooms & Onions. I used a cumin Gouda cheese (had it on hand) Excellent flavor - Thanks Matty for a lovely Sunday Brunch
11 Oct 2008 Made it again for Thanksgiving Brunch Lovely Thanks Matty
24 July2010 Yep made it again"
"Easy, quick and good which makes for a perfect breakfast in my book. I have never been good with omelets but this one came out perfectly. I skipped the green pepper as my boyfriend doesn't like them and used sharp cheddar as that is what I had on hand. Thanks for posting!"
"Can't go wrong with omelettes! These were great, Matty B! Thanks!"
"Great Recipe Matty B.!! After staring at the photo of the beautiful omelette Charlotte J. cooked, I couldn't wait to try this recipe!! I followed the reviewers suggestions and used a slotted spoon to scoop out the chunkiest piecies of the salsa to cut down on the drip and it worked beautifully!! ***I used 1/4 teaspoon Parsley and added 1/2 teaspoon Cilantro, 2 tablespoons Onion, A sprinkling of Cheddar Cheese and 1/4 cup Ground Turkey mixed with Chili Sauce. ***Too Good!! Now I KNOW how to make a GOOD Omelette!! Thanks Matty B.!!! "
"An excellent and quick breakfast! I usually add chopped onion along with the green peppers. Also, this time I scooped out the salsa with a slotted spoon instead of pouring it into the measuring cup, to keep the liquid ratio down some. Thanks, Mattie for a great recipe."
"My son (9 years-old) has been salivating for days now, waiting to try this recipe. Finally, I helped him make it this morning and he said, "we’d have to make it again". It is an easy and tasty omelette to make. I liked the addition of the salsa. Make your first step the draining of the salsa so as much of the liquid will drain off as possible before adding it to your omelette. "