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Recipe Summary test
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
314 calories; protein 24.8g; carbohydrates 5.9g; fat 21.2g; cholesterol 415.3mg; sodium 738.2mg. Full Nutrition
Most helpful positive review
So easy and wonderful! Light & fluffy. I would put it on the higher rack in your oven to keep the bottom from browning so drastically. I added leftover broccoli from last night's dinner and the hubby thought I slaved for hours. Read More
Helpful
(229) Most helpful critical review
Maybe I just don't like omelets done in the oven or something, although I've made other egg dishes in the oven that were fine. It was rather on the puffy side, and it seemed like all I could taste was "puffy", and that it prevented other flavors from coming through. i.e. I could hardly taste the ham or cheese, even though ham has a strong, salty flavor. I didn't really *dislike* it -- just seemed a bit on the boring side and I can't see a reason to make it again. Read More
Helpful
(19) Reviews: Most Helpful
So easy and wonderful! Light & fluffy. I would put it on the higher rack in your oven to keep the bottom from browning so drastically. I added leftover broccoli from last night's dinner and the hubby thought I slaved for hours. Read More
Helpful
(229) 
I love this recipe. I did change it some by using bacon instead of ham and parm. cheese instead of the moz. Omitted the onions and sprinkled extra chedder and chives on top just before it was done. Served it with chopped tomatoes on top. The basic recipe is wonderful because there are so many ways you can fix it. Next time I'm thinking asparagus and fresh mushrooms. Yum! Thanks for sharing. Read More
Helpful
(214) 
update: So much better than a regular omelet. Today I used 6 eggs, some browned sausage, 3/4 cup of milk and one chopped green onion. I reduced the cheese just a bit and used 3/8 tsp seasoned salt. Turned out to be a little too much salt. I think a dash of hot sauce would have been great, but didn't think of it this morning. I used an 8 inch pie pan and baked for 35-40 minutes. Original review: This is a tasty and easy recipe. I like that it is also a great recipe for making substitutions based on what I have in the frig. Today I made it with parmesean as other have suggested (NOT the powdery kind in a shaker) instead of mozzarella and used some sour cream in place of half of the milk. Also added a few chives, about 1 teaspoon summer savory, and some dried parsley to the seasonings. Left out the ham and served it with sausage links. This is now a Sunday morning treat at our house. Read More
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(194) Advertisement
LOVE IT! But confused by the number of people who were put off by the photograph...you can add your own picture of your creation! It clearly says photo 1 of 17...and many reviews state how they add thier own ingredients, making it a family favorite. That's why we love it! Whatever veggies or meats or cheeses are in the pantry go into the omlete! It is a good solid recipe as is, but a great base to use up leftovers or items that are in need of use. A frequent breakfast for dinner in our home! And the reviewer who gave it 1 star without even trying the recipe based on the mushrooms in the photo that aren't listed in the recipe...shame on you. Your comment is a true waste of allrecipes.com users time. Read More
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(150) This is a great recipe! I modified the original ingredients by adding a little more ham. I also added mushrooms and onions which I sauteed in butter and seasoned with garlic salt (8 oz. fresh sliced mushrooms and a medium white onion) in place of the minced onion. I made it for my wife and kids on Mother's Day and the whole family enjoyed it very much. Read More
Helpful
(80) Excellent! Mine took 1 hour to bake. The glass dish made it perfect and it kept warm well. Once I let it sit for a few minutes, it formed a nice shape. I used bacon and greased the glass dish with a touch of the bacon grease for added flavor. Moist and delicious. Many variations including diet and non diet versions! Read More
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(69) Advertisement
I made the omelet and added 1/2 cup of Mt. Olive diced jalapenos and sauted fresh mushrooms; just because I love them. It was really good. Lowest Reviews belong to two people who did not even try the recipe. Why is lovethebeach and Donna reviewing somthing they have not even made. One should not review based on ingredients or say mushrooms in the photo. If you like them put them in, if not leve them out. What is the big deal. Shame on lovethebeach and donna for reviewing something they have not made. Read More
Helpful
(62) I made this for friends and received rave reviews. I served large portions and everyone cleaned their plate. It turns out light like a soufflé. I like it better than the heavy casseroles with bread in them. Read More
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(57) I just happened to get this recipe in my email today so thought I would make it for Christmas brunch. I used chopped crispy bacon instead of ham and I added a small can each of sliced mushrooms and green chilies. It was excellent and will certainly fix it the next time we have overnight guests. Read More
Helpful
(39) Maybe I just don't like omelets done in the oven or something, although I've made other egg dishes in the oven that were fine. It was rather on the puffy side, and it seemed like all I could taste was "puffy", and that it prevented other flavors from coming through. i.e. I could hardly taste the ham or cheese, even though ham has a strong, salty flavor. I didn't really *dislike* it -- just seemed a bit on the boring side and I can't see a reason to make it again. Read More
Helpful
(19) 
