Omelet

Bacon, eggs, and potatoes all in one dish, plus the mild oniony flavor of chives. Elegant for breakfast, brunch, or supper.

A bit of water whisked into the eggs tenderizes them. You may fill this omelette with anything you like, of course. It makes two very generous servings. For the mushroom and goat cheese variation, sauté 1 pound of thickly sliced mushrooms in 2 tablespoons unsalted butter until they are golden and most of their liquid has evaporated. Use about 4 ounces fresh goat cheese, and 1/2 cup of chervil sprigs (you may substitute flat-leaf parsley), which you mince at the very last minute, to take advantage of their flavorful oils.

Your favorite new breakfast on the run has plenty of melty cheese and spice.

A luscious combination of creamy Boursin cheese and lump crab, cradled by tender omelet. A scattering of crunchy Ritz cracker crumbs seal the deal.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work