93 omelette recipes

Breakfast omelette done the French way, soft folded eggs cooked in butter and topped with a fresh tomato, jalapeno, cilantro, and lime salsa. A quick, light, vegetarian breakfast with bright Mexican-inspired flavor.

Yum. The combination of asparagus and mushrooms inside the omelet was packed with flavor, and it went deliciously well with omelette.

Instead of cooking in the pan, this omelette was baked in the oven. It took no time to make, and very easily scaled down. Sean made a 1-serving sized omelette, baked in a 8-inch skillet, and it turned out great. Tasty and filling!

Simple recipe. Easy to make the perfect omelet every time. Try it!

A marvelously well balanced combination of that go so well together for a perfect Sunday brunch.

Eggs and chorizo unite in a soft, family-style omelette with sautéed onion, half-and-half cream, and a hint of oregano. A quick Mexican breakfast built for sharing.

Sauteed mushrooms and green onions is cooked into the omelet, adding extra texture and taste, with a cup of orange juice, a great day starts from a good breakfast...

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.

Loaded Creole omelette with potatoes, ham, okra, red bell pepper, and cayenne, cooked in a skillet and puffed under the broiler. Brunch with a bayou kick.

Classic French omelette cooks two beaten eggs in foaming butter over high heat, rolled and folded around a stripe of grated cheese. The benchmark breakfast technique that every cook should master in under five minutes.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

40-second omelette: a fast French-style omelette made from two eggs, water, and butter, ready to fold and plate in under a minute. The classic single-serving breakfast technique.

Sri Lankan omelette, a thick, savory egg pancake studded with onion, green chili, and curry leaves, stabilized with a teaspoon of cornstarch for that firm pancake-like bite. Ready in 15 minutes.

Feel like you're in Alaska with this scrumptious omelet made out of eggs, salmon and sour cream.

Spanish omelettes: vegetable-loaded egg substitute omelettes with zucchini, mushrooms, peppers, and tomato sauce. A lighter breakfast built for watching cholesterol without skipping flavor.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.