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Omelet

Eggah bi Bassal

A simple and delicious snack, it can also be served as an elegant appetizer.

Eggah bi Eish wa Kousa

Serve this as a main dish with salads and yogurt.

Cheese Omelette

This simple herby omelette can be served as a light main dish accompanied by a salad. It can be served hot or cold. To serve it as a mezze, cut it into small wedges, or make tiny pancakes (see Variation).

Potato and Tomato Cake

This thick omelette can be made in advance. Served hot or cold, and cut into big or small wedges, it makes a substantial first course or vegetarian main dish.

Traditional Japanese Breakfast

This dish might not be to everyone's (westernized) taste on a hungover morning, and it's also a breakfast with many components—rice, grilled fish, miso soup, pickles and a Japanese-style omelette—and some relatively obscure ingredients. Having said that, this is as clean, wholesome and nutritious as breakfast gets, so if anything is going to make you feel better it may well be this. However, I advise you to steer clear of tofu with a hangover (vegetarians: you may shoot me now); I've used cubes of potato instead.

Golden-Brown Omelet

Customize this one to your liking, from the fillings to the doneness.

Foster's Omelets

An omelet can be as delicious plain as filled with an almost endless array of cooked vegetables, cheeses, herbs, smoked meats, fish, and more. Look in your refrigerator and utilize leftovers such as grilled asparagus, cooked broccoli, or spinach. I always garnish the omelet with a sauce, salsa, or herb that complements the filling.

Open-Faced Omelete

Bright vegetables (like bell peppers and tomatoes, which are filled with vitamins A and C) take center stage in this dish.

Chard and Onion Omelet (Trouchia)

These Provençal eggs, laced with softened onions and chard, never fail to elicit sighs of appreciation. I'm forever grateful to Nathalie Waag for making trouchia when she came to visit—it has since become a favorite. The trick to its success is to cook everything slowly so that the flavors really deepen and sweeten.

Open-Face Omelet Arnold Bennett

This simple dish from Good Things Café is named after the British novelist.

Cauliflower and Feta Omelet

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.

Mediterranean Supper Omelet with Fennel, Olives, and Dill

This hefty omelet is big enough for two people to share, and the recipe makes great use of the flavored goat cheese varieties now available at supermarkets across the country.

Giant Southwestern Omelet

Top this hearty vegetarian omelet with sour cream and chopped red onion. Serve with warm tortillas.

Parsley-Crouton Omelets with Gruyère

Who needs toast when you have golden croutons in this otherwise classic omelet?

Flat Zucchini Omelet

It's delicate in flavor and texture. Marjoram fuses with zucchini and egg in this simple, meltingly tender flat omelet—one that Olney found "completely attractive" and insisted is best at room temperature, prepared 20 to 30 minutes before serving.

Black Truffle Omelets

If you use canned truffles and plan to serve these omelets with the mesclun salad with truffle vinaigrette , be sure to save any juice for the dressing.

Miraval Omelette

Sunday breakfast. From Miraval Resort & Spa in Catalina, Arizona. Egg-white omelettes don't have to taste like quilt batting. Chefs at Miraval whip up a fluffy, veggie-heavy number. Their secret? A dollop of lowfat cream cheese, which improves the texture and adds a rich taste.

Bacon Omelets

Omelettes Bauveuses aux Lardons
This omelet is meant to be runny (baveuse) in the middle.