River Omelets

"Hubs liked this better than I did, but then he was unaware of what I perceived as its flaws. I thought it was good, but I think it could be better. First, don't beat the eggs with an electric mixer...." See more A lot of air is beaten into them that way and the resulting air bubbles will be evident in your omelet. I just use a wire whisk and whisk them until thoroughly combined. Second, I'm not sure I like the addition of the tomatoes and I would saute the mushrooms first. Both release so much of their juices that it sort of pooled in the center of the omelet, more or less forcing me to bake the eggs longer than I would have liked to just so the juices would be absorbed. And I even seeded the tomatoes first! I can't imagine how much longer I might have had to bake this if I hadn't. And I would definitely recommend sauteeing the mushrooms before adding, along with any other vegetables you might choose to add like chopped peppers, onions, or zucchini. Finally, I didn't cover this. By doing so you prevent the omelet from turning a nice golden brown. Given my criticisms I would rate this only average, three stars, but since Hubs gave this a solid four (not knowing, of course, its challenges), I'll leave it at that."

"We omitted the olives and bacon, cooked uncovered 25 minutes (instead of covered for 40), shredded the cheese right over, melted it back in the oven, and it was perfect. Light and fluffy. Very tasty...." See more"

"I love this recipe, it's easy and good. I made this for the men's prayer breakfast at our church. Everyone seemed to like it. I made two with just bacon and cheese for the kids (they're picky) and ..." See moreone with everything. The only thing I changed on the one I made for the adults was I added green peppers and regular onions instead of the green onions. I also did 1 1/2 times the recipe so I could use a 9" x 13" pan. I cooked each at 400 degrees for 24-25 minutes."