"In an effort to eat healthier, I've been playing around with some recipes, including this hearty omelet," writes field editor Cathee Bethel of Lebanon, Oregon. The bountiful blend of tomatoes, kidney beans, cheese and onion makes it a satisfying centerpiece for breakfast, brunch or supper.
Dixie Terry's sunny specialty is a colorful crowd-pleaser. "My eight grandchildren often enjoy these egg-packed pitas for Saturday morning brunch...or with a light salad for supper," she informs from Goreville, Illinois.
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.
Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.
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
“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.”