Diane Hixon thinks her easy, eye-opening entree is something to crow about. “I call it Quiche Lorraine without the fuss of pie crust,“ she writes from Niceville, Florida. “And it also makes a wonderfully light, late-night meal or brunch item.“
I especially like this recipe because I can fix just one omelet that serves and completely satisfies the two of us, notes Cynthia Monachino Webb on Kenmore, New York. It also makes a fun, filling and colorful dish for holiday brunches.
"I lightened up this savory dish by using olive oil, one regular egg and three egg whites, explains Arlene Hammonds of Gray, Tennessee. "For a change of pace, I like to mix diced celery and parsley with different cheeses."
In Guyton, Georgia, Michelle Revelle whips up a 15-minute omelet filled with cream cheese, ham and onion. "My husband and I are watching our cholesterol, so I use an egg substitute for this rich hearty recipe. He raves about it."
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.
Prepared with flavorful ham and sour cream, this egg mixture bakes up to a fluffy finish. “The recipe was handed down to me from my grandmother, who got it from my great-grandmother,” shares Jennifer Holub of Clarendon Hills, Illinois. TIP: “After baking, slide the omelet onto a warm plate and serve it plain or with applesauce,” Jennifer recommends.
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
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.