An ideal—and easy—egg dish for Sunday brunch.
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This looks really good and easy!
A great way to cook for a crowd and it looks so delicious and depressive! Thank you do you have for the video and recipe!😊
When i was a kid, we would occasionally crack open an egg to find it unusable, so i learned to crack each egg into a teacup first before adding it to the recipe. Julia always adds eggs directly into the recipe, so I'm guessing that bad eggs are no longer a problem….?
Fabulous! Next time I make quiche or frittata or this, I’m going to try cracking the eggs dual-wielding. 😉
That is very cool! Mushrooms would be good in there too. I wanna try that.
This is one I have to try
I like ATK's cooking and video techniques but please it's time to get rid of vegetable or processed oil and replace with healthy oil.
IHOP adds ‘a splash of pancake batter’ to their omelettes. I assumed that this was ‘filler’…..it’s cheaper than eggs…..like hamburger helper for your omelettes…..but apparently there’s a good culinary reason for it.
Immediately sharing this with my family!
Dangit! Cannot have flour…….Hmmm, I wonder what I could substitute?
Why the milk and flour?
Hmmm…onions, ham, cheddar cheese..Yum Yum Nom Nom
Julia, that really puts a new 'spin'
on Sunday Family Breakfast! Yum!
Looks fantastic, like omelettes just better
Can I use gluten-free flour?
Looks so good. I am wondering if you could substitute 2 tablespoons of Cornstarch to make this Gluten free?
Hmm… I might try this with a roll of breakfast sausage rolled out to the size of the pan and then wrap the eggs around it.
Gruyere, the egg crisis asked me why am I asking for a cheese that does not exist. (sorry for the bad joke)
Brilliant!
Call it a roll up and you'll get more audence. Boston isn't America.
Julia, this looks amazing, tasty and easy to make! 😊
❤ 🧡 ❤ 🧡 ❤
This looks amazing. Will go great with my sheet pan french toast!
This is soooooooo beautiful and delicious ❤❤❤
Ok, this is mad genius! Yes, it looks weird but I’m going to try it for this Sunday’s brunch crowd. I’m feeding 16 people. I’ll tweak the fillings but this is an amazing technique.
Wow, so easy and beautiful! Christmas brunch just got easier. I might add scallions, and since gruyere isn't my favorite, swap it out for a nice gouda.
I'm going to try this but with asparagus and green onions, both thinly bias sliced, and crumbled cooked andouille sausage. Or maybe your recipe with salsa as a sauce. 👍
Thank you, Julia!
That's cool!
I'm doing this for supper…adding some crispy bacon and finely diced roma tomatoes!