French Omelette With Cheese

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is stuffed with your choice of cheese.

French Omelette With Fines Herbes

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is flavored with minced fresh herbs, like parsley, chives, and tarragon.

Soufflé Omelette With Cheese

Much simpler than a classic soufflé, this soufflé omelette is cooked in a skillet on the stovetop and requires little more than eggs, cheese, and a couple of extra minutes to beat the whites.

Classic Over-Easy Fried Eggs

A tender yolk and fully set whites, 100% guaranteed.

Custardy French-Style Soft Scrambled Eggs

This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster, as an hors d'oeuvre.

French Crepes With Ham, Cheese, and Eggs

A sunny-side-up fried egg surrounded by ham and cheese makes an extra-special presentation for classic French crepes.

Florentine Omelette With Spinach and Cheese

Filled with tender sautéed spinach and melted cheese, this classic omelette is a guaranteed hit.

Diner-Style Ham and Cheese Omelette for Two

This is my basic technique for diner-style omelettes with large, tender, browned curds and plenty of space for fillings.

Western Omelette With Bell Pepper, Onion, Ham, and Cheese

This Western omelette truly tastes like the West, thanks to nicely browned onions, bell peppers, and ham, and a pinch of smoked paprika to give it all a whiff of campfire smoke.

Diner-Style Asparagus, Bacon, and Gruyère Omelette for Two

Just as with scrambled eggs, the method by which the eggs are heated and stirred is the primary factor that determines what kind of omelette you end up with. This smoky version, perfect for spring, uses my basic technique for diner-style omelettes with large, tender, browned curds and plenty of space for fillings.