This is my kid-friendly version of green eggs and ham. For my adult version, I use prosiuitto instead of ham and fontina cheese for the provolone. It's a fun sandwich for breakfast, lunch or dinner. —Beth Dauenhauer, Pueblo, Colorado
I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish.—Ellen Bower, Taneytown, Maryland
This brunch dish has wonderful ingredients and an impressive look all rolled into one! I love hosting brunch...and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappeared in not time.—Nancy Daugherty, Portland, Ohio
This recipe is a deliciously different way to serve an omelet. The eggs bake in the oven, so you don't have to keep a constant eye on them like omelets made in a frying pan on the stove.—Susan Hudon, Fort Wayne, Indiana
"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. Logan, Utah’s Edie DeSpain makes it with whatever veggies she has on hand and says it’s great for any meal at all!
If you're looking for an entree that can be served for breakfast, lunch or dinner, try this recipe from Barbara Nowakowski of North Tonawanda, New York. Her versatile egg bake picks up flavor from cheese, mushrooms and bacon.