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.
Eggs, bacon, and corn, in their happy place.
Finally, a Western omelette a cattle-driver would approve of.
This deeply savory Japanese omelette comes together in just minutes.
A classic French omelette with a center of melted cheese.
The classic American diner spinach-and-cheese omelette.
An unlikely combo that works.
A delicious idea born out of poor planning, with a little help from José Andrés.
A quicker frittata, no broiler required.
All about that eggy simplicity (and scallions and soy sauce).
No expert omelette-making required.
This night market snack is as much about its abundance of textures as it is about flavor.
A mixture of aromatic fresh herbs flavor this classic French omelette that's smooth on the outside, custardy within.
A fluffy, lightly browned omelette of smoky bacon and spring vegetables.
A deliciously hassle-free showcase for great produce.
Everything you need to know to stuff an omelette right.