Classic French Omelette

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior.

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.

Florentine Omelette With Spinach and Cheese

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

Ham and cheese omelette

Aren't you in the mood for a beautifully custardy, fluffy omelette oozing with melted cheese and golden bits of sautéed ham??

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.

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.

Omelette

You can make my ULTRA LAZY Zucchini Ham Cheese Omelette even when you're half asleep! Fabulous low-carb meal, perfect for a nutritious breakfast.

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.