Whether you like your omelettes puffy and crisp (like Thai Khai Jiao) or moist and runny (as the French do), we have a recipe for you.
Beating the egg whites leads to lofty results.
Soft inner layers and crispy edges, perfect over steamed rice.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
Fluffy, tender, and hearty.
An unlikely combo that works.
This deeply savory Japanese omelette comes together in just minutes.
A classic French omelette with a center of melted cheese.
All about that eggy simplicity (and scallions and soy sauce).
A delicious idea born out of poor planning, with a little help from José Andrés.
A quicker frittata, no broiler required.
A mixture of aromatic fresh herbs flavor this classic French omelette that's smooth on the outside, custardy within.
This night market snack is as much about its abundance of textures as it is about flavor.
No expert omelette-making required.
Ham, peppers, mushrooms, cheddar cheese, and onion––It's a classic for a reason.
Eggs, bacon, and corn, in their happy place.
A deliciously hassle-free showcase for great produce.
A fluffy, lightly browned omelette of smoky bacon and spring vegetables.
Everything you need to know to stuff an omelette right.