8 Takes on Omelets

Wild Mushroom and Goat Cheese Omelets
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

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.

02 of 08

Wild Mushroom and Goat Cheese Omelets

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.

03 of 08

Omelet Soufflé

Omelet Souffle. Photo © Kate Mathis
© 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.

04 of 08

Omelet with Pressed Caviar and Sour Cream

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.

05 of 08

Souffléed Strawberry Jam Omelets

Souffléed Strawberry Jam Omelets
© Tina Rupp

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

06 of 08

Three-Egg Omelets with Whisky Bacon

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.

07 of 08

Chanterelle Omelets with Fines Herbes Sauce

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.

08 of 08

Ros Omelet (Omelet with Tomato Gravy)

Ros omelette
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.

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