“I found this recipe in the newspaper several years ago and love it—especially for overnight guests,” writes Lynn Ames from Idaho Falls, Idaho. “I can whip it up in no time flat. Whenever I serve it, I’m asked for the recipe.”
LYNN’S TIP: “Add fresh fruit and hot coffee for a simple but satisfying breakfast.”
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
This soufflé is not only absolutely delicious, but light and beautiful. Your guests will be impressed every time this brunch dish is served. So grab your fork and dig in to this little taste of Florence! -Jenny Flake of Gilbert, Arizona
In Sheboygan, Wisconsin, Jennifer Reisinger makes a family-pleasing meal out of this fluffy omelet filled with potatoes, onion and green pepper. "Serve it with toast and fruit," she suggests. "It's also good with sliced tomatoes."
Meet the Cook: As a high school vice principal with a 5-year-old daughter, I especially appreciate the convenience of this dish. I've served it for breakfast and also as part of a full brunch buffet along with breads, biscuits, bagels and side salads.
-Diane Sackfield, Kingston, Ontario
Meet the Cook: Whenever I have company, I like to be able to just pop the food on the table. So this recipe's a real favorite of mine. I got it from a friend who made it for our church get-togethers.
My husband and I raised four children; today, we have seven grandchildren. In our small town, farmland surrounds us on three sides, and we face the Columbia River on the other.
-Lois Chapman, Ridgefield, Washington
The very first time I served this luscious omelet to my husband and young daughters, it became a yuletide tradition! Now I always double the savory recipe and sometimes substitute cheddar for Swiss cheese.
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