Recipes Breakfast + Brunch Eggs Omelets 8 Takes on Omelets By Food & Wine Editors Updated on January 12, 2017 Share Tweet Pin Email Trending Videos Photo: © John Kernick These delicious omelet recipes include legendary chef Jacques Pépin's luxe classic French omelet with sour cream, chives, and diced pressed caviar, and Maneet Chauhan's Ros Omelet with tomato gravy, a tradition from India's Goa state. 01 of 08 Watercress-Fontina Souffléed Omelet © Con Poulos The trick to this wonderfully puffy souffléed omelet is to beat the egg whites until they form soft peaks, then fold them into the yolks. Get the Recipe 02 of 08 Wild Mushroom and Goat Cheese Omelets © John Kernick The idea for this creamy-tangy omelet comes from a fish dish often on the dinner menu at Grace Restaurant that includes some of the same ingredients here: shiitake mushrooms and delicate fresh pea shoots. Get the Recipe 03 of 08 Omelet Soufflé © Kate Mathis Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their book, Ideas in Food. Get the Recipe 04 of 08 Omelet with Pressed Caviar and Sour Cream PHOTO © ELLIE MILLER In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with sour cream, chives and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar. Get the Recipe 05 of 08 Souffléed Strawberry Jam Omelets © Tina Rupp These ethereal free-form soufflés — filled with strawberry jam — are equally good for brunch or dessert. Get the Recipe 06 of 08 Three-Egg Omelets with Whisky Bacon JOHN KERNICK "I've been making a version of our 'hangover breakfast' since before I was old enough to drink," says Mark Canlis. He adds a little whisky to the bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon. Get the Recipe 07 of 08 Chanterelle Omelets with Fines Herbes Sauce © ANDREW PURCELL Why does Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling. Get the Recipe 08 of 08 Ros Omelet (Omelet with Tomato Gravy) Photo by Rachel Vanni / Food Styling by Judy Haubert Goa is like the Ibiza of India, and this omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Ros means "gravy" in Hindi and it's this spicy element that makes this a unique specialty of the region. The coconut gives the gravy a tropical vibe and the tomatoes and chiles add depth and heat. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit