130 omlet recipes

Single-serving microwave omelet: two eggs, milk, butter, salt, pepper, and a touch of tarragon, cooked in the microwave in under two minutes. A dorm room and office breakfast solution.

Lemon omelet-souffle bakes airy whipped egg whites right over a bubbling lemon-orange sauce. Light, citrusy and barely sweet, with a creamy center and a dollop of sour cream on the side.

Baked puffy omelet squares made with separated eggs for a soufflé-like rise, topped with a chunky stewed tomato and zucchini sauce. Light, low-calorie, and high-protein.

Hangtown fry omelet with breaded pan-fried oysters, eggs, and crispy bacon. A Gold Rush-era California classic that pairs briny oysters with rich, buttery eggs.

Mushroom oven omelet bakes sauteed mushrooms, bacon and sharp cheddar into fluffy eggs, no flipping or fussing at the stove. A make-it-once dish that slices into squares for breakfast, brunch or supper.

One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.

Simple and tasty omelet, nice breakfast selection.

Omelet Arnold Bennett, the legendary Savoy Hotel breakfast of smoked haddock folded into a silky omelet and topped with whipped cream and sharp cheddar. A rich, unmistakably British take on eggs.

A savory omelet filling of browned kielbasa, sweet peppers and onions seasoned with oregano and basil. Spoon it into a French omelet for a hearty, satisfying brunch.

Mexican Jack omelet blends eggs and Monterey Jack right in the blender, so the cheese disperses evenly through every bite. A fluffy, wheat-free omelet ready in about 5 minutes.

Microwave omelet filled with creamy cheddar sauce, crisp bacon, and chopped apples. Cooked in a pie plate for easy folding, then topped with bubbly cheese sauce and bacon bits.

This sweet cheese omelet blends cream cheese, cottage cheese, cinnamon, and vanilla into fluffy eggs for a low-carb breakfast that tastes like cheesecake. Top with sour cream for extra richness.

A large-batch egg omelet folded with cold lard for a rich, old-fashioned filling. This heritage-style recipe scales for crowd cooking and harks back to traditional farmhouse breakfasts.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.

Dad's basic omelet: three eggs beaten with water (never milk), cooked in butter and peanut oil for a tender, fold-in-half breakfast classic. The blank canvas for any filling.