This elegant egg dish is a cinch to make, and it’s bursting with spring flavor. Include it on a brunch menu, with assorted fruit and sides, when fresh asparagus is abundant.—Holly Gomez, Seabrook, New Hampshire
This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach. You can replace the baked tortillas with tortilla chips, if you like. —Donna Marie Ryan, Topsfield, Massachusetts
"A creamy sauce adds great basil flavor to these eggs baked in individual custard cups," says Maria Regakis from her home in Somerville, Massachusetts. "You can even pop the eggs out of the cups and place them between toasted English muffin halves for on-the-go sandwiches."
I had grown tired of the same breakfast meals, so I wanted to make something more interesting. This fresh and flavorful omelet comes with a versatile sauce that can also be used as a nacho dip or topping, over mashed potatoes or inside burritos.—Susan Kieboam, Streetsboro, Ohio
Since wild rice is plentiful here, I love to create recipes starring that crunchy staple. Pork sausage helps spice up the mild rice flavor in this hearty omelet, which is draped with a silky-smooth cheese sauce. You can easily serve it to guests with little last-minute fuss.