I've made this for holiday breakfasts and shower brunches. It's a big hit. It's also a welcome change at covered-dish dinners at church. There's never another one like it there.—Anita Gattis, Hawkinsville, Georgia
From North Tonawanda, New York, Barbara Nowakowski shares these cute phyllo dough shells filled with a savory combination of Parmesan cheese, egg and green onion. The flaky cups are served atop a warm homemade salsa.
Meet the Cook: As the cook for our local volunteer fire department, I'm a nonstop recipe clipper. This one's been a constant in my file for years. It's great for grabbing and going, and a good lunch dish, too.
Here on our farm, my husband - who's also a teacher - and I have cattle and hogs plus one chicken who furnishes many of our eggs. We are the parents of a 6-year-old daughter.
-Kathy Wells, Brodhead, Wisconsin
For over 30 years we have hosted a New Years Breakfast for family and friends. The main attraction for years was Belgium waffles...until I came up with this omelet that is baked in the oven and then rolled up sliced and served. —Sharon Ballou, Randall, Minnesota
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."
“I made this recipe up one night when I was looking or a quick and tasty meal for myself and my kids, “writes Meredith Beyl of Stillwater, Oklahoma. “It was an instant hit! It makes a great meal any time of the day.”
"My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends'," confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. "Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations."