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
This brunch dish has easy 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 disappears fast. —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!
When our children were young, I prepared this recipe regularly because it's fast and easy. Loaded with cheese, Italian sausage, fresh mushrooms and garlic, the recipe makes two omelets, but the ingredients can easily be increased to suit larger families.—Catherine Fontana, Fox Lake, Illinois
I had grown 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