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Omelets Recipes
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Ready Time: 15 Min
"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.'"
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Ready Time: 45 Min
"Your gang will look forward to their morning meal when you prepare the omelet Wendy Fawcett shares from Gillam, Manitoba. Packed with tomato, broccoli, ham and reduced-fat cheese, It's an easy brunch dish to serve your bunch on Easter Sunday."
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Ready Time: 10 Min
"This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good. Make sure pan is well greased, or else sides will stick and you won't be able to roll it."
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Ready Time: 30 Min
"At Christmastime, we get family members together for a breakfast meal. I serve this omelet with a fruit salad, hash brown casserole and hot biscuits. -Jean Tyner Darlington, South Carolina"
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Ready Time: 35 Min
"A delicious baked omelet using fresh apples! I double the apple for more flavor."
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Ready Time: 40 Min
"When I have many mouths to feed and little time on my hands, this is the recipe I reach for. Actually, I've made it so many times, I know it by heart!"
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Ready Time: 10 Min
"It smells good when it's cooked. Cut in wedges, and serve with jasmine rice. You can have it anytime! If you like spicy, put in some chile sauce."
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Ready Time: 35 Min
"One of my favorite pastimes is cooking. My friends and family have always encouraged me...mainly because they get to sample my 'creations'. This recipe is a classic that I've been making for years."
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Ready Time: 25 Min
"'My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends',' confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. 'Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations.'"
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Ready Time: 15 Min
"'One bite of this cheesy omelet and you'll notice its fresh herb flavor,' assures Shirley LeFevre from Lancaster, Pennsylvania. 'I serve it with bacon or ham, whatever I have on hand.'"
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