I replaced the pastry portion of this recipe with a light crepe-like cup. Baked in tiny oven-proof dishes, they're filled with cheese, leeks, scallions, olives and sun-dried tomatoes. My son, a vegetarian, always asks for them. —Joan Churchill of Dover, New Hampshire
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.
"My family requests this hearty breakfast pie quite often," writes Barbara Nowakowski of North Tonawanda, New York. "It's very easy to make with frozen hash browns, looks pretty garnished with tomato slices and tastes absolutely delicious."
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.
I grow 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