Omelets

By Food & Wine
Updated January 12, 2017
© John Kernick
These delicious recipes include legendary chef Jacques Pépin's luxe classic French omelet with sour cream, chives and diced pressed caviar.
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Baked Spring Vegetable Omelet with Goat Cheese and Mint

Photo © Con Poulos
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Cooking teacher Tara Stevens created this recipe spur-of-the-moment. “It was a way to use up a fridge full of eggs, goat cheese and mint the night before my family went on vacation,” she says. “I always have mint in the fridge because my housekeeper, Rachida, thinks it’s appalling if I don’t.”

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Open-Face Omelets with Spicy Feta and Escarole

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Chef Ana Sortun is a vegetable genius. Here, she tops her superfast, Middle Eastern-style omelets with a delicious mix of escarole and feta that’s been seasoned with scallion and jalapeño.

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Watercress-Fontina Souffléed Omelet

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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.

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Deviled Crab Omelets

© Tina Rupp
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Wild Mushroom and Goat Cheese Omelets

John Kernick
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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.

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Japanese-Style Folded Omelet

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Sylvan Mishima Brackett uses a rectangular skillet specifically designed for making this thick sweet-and-savory omelet, called dashimaki tamago. The method takes some practice, and watching the "easy tamago tutorial" by japanese1cooking on YouTube can help.

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Omelet Soufflé

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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.

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Lao Omelet with Dill, Scallion and Thai Chile

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The dill, fish sauce and scallions in this round omelet may seem like an overly bold combination of flavors, but the result is surprisingly delicious. It's also adaptable: Eat it for breakfast or as a quick, light supper.

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Omelet with Pressed Caviar and Sour Cream

PHOTO © ELLIE MILLER
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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.

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Souffléed Strawberry Jam Omelets

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These ethereal free-form soufflés—filled with strawberry jam—are equally good for brunch or dessert.

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Three-Egg Omelets with Whisky Bacon

JOHN KERNICK
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“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.

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Chanterelle Omelets with Fines Herbes Sauce

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.

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Rolled Japanese Omelet


© John Kernick
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To make tamagoyaki, thin layers of cooked eggs are rolled together into one delicate omelet. It's light and a touch sweet, making it perfect for the Japanese breakfast table.

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