Mexican Omelet

Be sure to prepare the filling before you start cooking the omelet.

For the filling:

• 1/2 tsp. olive oil
• 1 thick slice bacon, cut into 1/4-inch dice
• Pinch red chile flakes, crushed
• 1/2 small onion, very thinly sliced
• 1 small clove garlic, minced
• 2 pinches dried oregano
• Pinch ground cumin
• Kosher salt
• Generous 1/3 cup canned black beans, rinsed and drained
• 2 Tbs. grated Cheddar

For the omelet:

• 2 large or extra-large eggs
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• Fresh herbs (optional)
• 1 tsp. olive oil
• 1 tsp. unsalted butter

For the garnish:

• 1 Tbs. sour cream
• 1/2 ripe avocado, sliced
• 1 tsp. prepared salsa
• 1 tsp. chopped fresh cilantro

For the filling:

Put the olive oil and bacon in a heavy skillet over medium heat and cook until the bacon is browned but not crisp, about 2 min. Stir in the chile flakes, onion, garlic, oregano, cumin, and a good pinch of salt. Cover, reduce the heat to low, and cook until the onion is tender and golden, about 10 min. Stir in-the beans and another pinch of salt, cover, and simmer just to heat through. You should have about 1/2 cup filling. Adjust the seasonings and set aside. Proceed with the omelet preparation.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and herbs (if using) until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add-the butter. Swirl to coat the pan.

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

Scatter the cheese evenly, leaving a scant margin around the omelet’s edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan.

For the garnish:

Garnish with the sour cream, avocado, salsa, and chopped cilantro.

Corn, Green Pepper, Ham, and Cheese Omelet

This twist on a western omelet makes for a hearty breakfast (or a fast and easy dinner) when served with buttered toast.

• 1/2 Tbs. unsalted butter
• 2 heaping Tbs. fresh corn kernels (from about a third of a medium ear)
• 1 Tbs. small-diced green bell pepper
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 slice Jarlsberg cheese
• 1 slice smoked ham, cut into 1/4-inch strip

Melt the butter in an 8-inch nonstick skillet over medium-high heat. Add the corn, bell peppers, a generous pinch of salt, and a few grinds of pepper. Cook, stirring frequently, until tender, about 2 minutes, then reduce the heat to low.

In a small bowl, whisk the eggs. Add the eggs to the skillet and spread them and the corn mixture evenly around the pan. Cover and cook until the top is set, about 2 minutes. Lay the cheese on top of the egg and add the ham.

Turn off the heat and let sit, covered, until the cheese is melted, 30 seconds. Using a spatula, lift one edge of the omelet, fold it over by a third, and then continue to roll it out of the pan and onto a plate, seam side down. Serve immediately.

Cheese Omelet

Here is a classic every cook should know how to make. If you prefer firmer eggs or if undercooked eggs are a concern, cook the omelet for another minute before adding the cheese. It will get a little brown, but the eggs will be cooked through.For more tips, watch the Classic French Omelet Video Recipe and learn how to make a perfectly folded cheese omelet.

• 1/2 Tbs. unsalted butter; more as needed
• 2 large eggs
• 1/8 tsp. sea salt or kosher salt
• Freshly ground black pepper
• 1/4 cup loosely packed grated Gruyère

Melt the butter in an 8-inch nonstick skillet over medium heat.

In a small bowl, lightly beat the eggs, salt, and a couple of grinds of pepper with a fork until the whites and yolks are completely mixed and the eggs are frothy. Pour the eggs into the skillet and let them sit, undisturbed, until the eggs are just beginning to set around the edges, 30 to 60 seconds.

Gently scramble the eggs with a silicone spatula while shaking the pan back and forth. Scramble and shake just until the eggs have set on the bottom but are still undercooked on top, 45 to 60 seconds. Turn off the heat and give the pan a few shakes to evenly distribute the eggs. Tap it once firmly on the stove to smooth the bottom of the omelet (use a heatproof cutting board if your stovetop is glass).

Sprinkle the cheese down the center third of the omelet and run a spatula around the edge. You can use the spatula to smooth the top of the eggs if necessary. Let it sit for about 1 minute. The top of the omelet will still be loose and the bottom should have no color.

Fold a third of the omelet over the cheese. Shake the unfolded third of the omelet up the side and slightly out of the pan. Invert the pan onto a plate to complete the final fold of the omelet. It should be folded in three, like a letter. Rub the top with cold butter for shine, if desired. Serve immediately.

Asparagus Omelet

For the garnish:

• 1 Tbs. sour cream or crème fraîche
• A couple of pinches finely grated lemon zest
• A few drops fresh lemon juice

For the filling:

• 1 Tbs. unsalted butter
• 1 Tbs. chopped shallot
• Pinch kosher salt
• 3 medium spears asparagus (about 1/2-inch wide at the base), trimmed, stalk peeled, and cut on the diagonal into 1-inch pieces
• 1 thin slice prosciutto or ham, cut into 1x1/8-inch strips
• 1 Tbs. plus 1 tsp. thinly sliced mint leaves
• 2 Tbs. grated Asiago cheese

For the omelet:

• 2 large or extra-large eggs
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• 1 Tbs. mint
• 1 tsp. olive oil
• 1 tsp. unsalted butter

For the garnish:

In a small bowl, mix the sour cream with the lemon zest and juice; set aside.

For the filling:

In a small sauté pan, heat the butter over medium heat. Add the shallot and salt; sauté about 1 minute. Reduce the heat to low, add the asparagus, and sauté until tender and a bit browned, about 4 minutes. Take the pan off the heat and stir in the prosciutto; set aside.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and mint until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add the butter. Swirl to coat the pan.

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

Scatter the Asiago evenly, leaving a scant margin around the omelet’s edge. Add the asparagus-prosciutto mixture and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan.

Garnish with the sour cream and the remaining mint.

Chive & Gruyère Omelet

For the filling:

• 1/2 tsp. olive oil
• 1 thin slice Canadian bacon, cut into 1x1/4-inch strips
• 3 Tbs. finely grated Gruyère

For the omelet:

• 2 large or extra-large eggs
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• 1 tsp. olive oil
• 1 tsp. unsalted butter
• 1 Tbs. plus 1 tsp. snipped fresh chives
• filling

For the filling:

In a small sauté pan, heat the olive oil over medium heat. Add the Canadian bacon and cook, stirring, until browned; set aside.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and one Tbs. of chives until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add-the butter. Swirl to coat the pan,

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

Scatter the cheese evenly, leaving a scant margin around the omelet’s edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan. Garnish with the remaining chives.

Asparagus Omelet

For the garnish:

• 1 Tbs. sour cream or crème fraîche
• A couple of pinches finely grated lemon zest
• A few drops fresh lemon juice

For the filling:

• 1 Tbs. unsalted butter
• 1 Tbs. chopped shallot
• Pinch kosher salt
• 3 medium spears asparagus (about 1/2-inch wide at the base), trimmed, stalk peeled, and cut on the diagonal into 1-inch pieces
• 1 thin slice prosciutto or ham, cut into 1x1/8-inch strips
• 1 Tbs. plus 1 tsp. thinly sliced mint leaves
• 2 Tbs. grated Asiago cheese

For the omelet:

• 2 large or extra-large eggs
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• 1 Tbs. mint
• 1 tsp. olive oil
• 1 tsp. unsalted butter

For the garnish:

In a small bowl, mix the sour cream with the lemon zest and juice; set aside.

For the filling:

In a small sauté pan, heat the butter over medium heat. Add the shallot and salt; sauté about 1 minute. Reduce the heat to low, add the asparagus, and sauté until tender and a bit browned, about 4 minutes. Take the pan off the heat and stir in the prosciutto; set aside.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and mint until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add the butter. Swirl to coat the pan.

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

Scatter the Asiago evenly, leaving a scant margin around the omelet’s edge. Add the asparagus-prosciutto mixture and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan.

Garnish with the sour cream and the remaining mint.

Mexican Omelet

Be sure to prepare the filling before you start cooking the omelet.

For the filling:

• 1/2 tsp. olive oil
• 1 thick slice bacon, cut into 1/4-inch dice
• Pinch red chile flakes, crushed
• 1/2 small onion, very thinly sliced
• 1 small clove garlic, minced
• 2 pinches dried oregano
• Pinch ground cumin
• Kosher salt
• Generous 1/3 cup canned black beans, rinsed and drained
• 2 Tbs. grated Cheddar

For the omelet:

• 2 large or extra-large eggs
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• Fresh herbs (optional)
• 1 tsp. olive oil
• 1 tsp. unsalted butter

For the garnish:

• 1 Tbs. sour cream
• 1/2 ripe avocado, sliced
• 1 tsp. prepared salsa
• 1 tsp. chopped fresh cilantro

For the filling:

Put the olive oil and bacon in a heavy skillet over medium heat and cook until the bacon is browned but not crisp, about 2 min. Stir in the chile flakes, onion, garlic, oregano, cumin, and a good pinch of salt. Cover, reduce the heat to low, and cook until the onion is tender and golden, about 10 min. Stir in-the beans and another pinch of salt, cover, and simmer just to heat through. You should have about 1/2 cup filling. Adjust the seasonings and set aside. Proceed with the omelet preparation.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and herbs (if using) until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add-the butter. Swirl to coat the pan.

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

Scatter the cheese evenly, leaving a scant margin around the omelet’s edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan.

For the garnish:

Garnish with the sour cream, avocado, salsa, and chopped cilantro.

Potato & Bacon Omelet

Be sure to prepare the filling before you start cooking the omelet.

For the filling:

• 1/3 cup diced Yukon Gold potato (1/4-inch dice) 
• 1 thick slice bacon, cut into 1/4-inch dice
• 1 scallion, root end trimmed, sliced 1/16 inch thick, green part included
• 1/8 tsp. kosher salt
• Several grinds freshly ground black pepper
• 2 Tbs. grated Cheddar

For the omelet:

• 2 large or extra-large eggs
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• 1 tsp. olive oil
• 1 tsp. unsalted butter

For the garnish:

• 1 tsp. chopped fresh flat-leaf parsley

For the filling:

Cook the potatoes in well-salted boiling water until tender, 3 to 4 min. Drain and set aside (you’ll have about 1/4-cup). In a small skillet over medium heat, cook the diced bacon until browned but not crisp. Pour off and discard all but 1 tsp. of fat. Reduce the heat to medium low. Stir in the scallions, potatoes, salt, and pepper. Cook for about 1 min., so the potatoes brown just a bit; set aside. Proceed with the omelet preparation.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and 1 Tbs. parsley to the eggs (if using) until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add the butter. Swirl to coat the pan.

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

Scatter the cheese evenly, leaving a scant margin around the omelet’s edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan. Garnish with the remaining parsley.

Smoked Salmon Omelet

Be sure to prepare the filling before you start cooking the omelet.

For the filling:

• 1 oz. thinly sliced smoked salmon, sliced into 1-inch strips (to yield 2 Tbs. )
• Several grinds freshly ground black pepper
• A few drops fresh lemon juice
• 2 Tbs. cream cheese, cut into pieces
• 1 Tbs. chopped red onion

For the omelet:

• 2 large or extra-large eggs
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• 2-1/2 tsp. chopped fresh dill
• 1 tsp. olive oil
• 1 tsp. unsalted butter

For the garnish:

• 1/2 tsp. chopped fresh dill
• 1 Tbs. chopped tomato

For the filling:

Season the smoked salmon with the pepper and lemon juice. Proceed with the omelet preparation.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and 2-1/2 tsp.of dill until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add the butter. Swirl to coat the pan.

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

Scatter the cheese evenly, leaving a scant margin around the omelet’s edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan. Garnish with the remaining 1/2 tsp. of chopped dill and the chopped tomato.

Sautéed Mushroom Omelet

For the filling:

• 1-1/2 tsp. olive oil 
• 1-1/2 tsp. unsalted butter; more as needed
• 1/4 lb. cremini or white button mushrooms, wiped clean, stems trimmed, and thinly sliced (to yield about 2-cups) 
• 1 small clove garlic, minced
• 1/4 tsp. kosher salt
• 1 Tbs. chopped fresh flat-leaf parsley
• Several grinds freshly ground black pepper
• 2 Tbs. grated Fontina

For the omelet:

• 2 large or extra-large eggs   
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• 1 tsp. chopped fresh-tarragon (optional)
• 1 tsp. olive oil
• 1 tsp. unsalted butter
• filling (above)

For the garnish:

• 1/2 tsp. chopped fresh tarragon

For the filling:

In a large heavy sauté pan, heat the oil and butter over high heat. When the foam subsides, add the mushrooms and sauté until they’re nicely browned and tender, adding butter if needed. Stir in the garlic and salt; sauté until fragrant, 1 min. Remove the pan from the heat, add the parsley, as well as salt and pepper to taste. You should have about 1/3 cup sautéed mushrooms; set aside.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and 1 tsp. of the tarragon (if using) until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add the butter. Swirl to coat the pan.

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

If using cheese, scatter it evenly, leaving a scant margin around the omelet’s edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan. Garnish with the remaining 1/2 tsp. tarragon.

Chive & Gruyère Omelet

For the filling:

• 1/2 tsp. olive oil
• 1 thin slice Canadian bacon, cut into 1x1/4-inch strips
• 3 Tbs. finely grated Gruyère

For the omelet:

• 2 large or extra-large eggs
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• 1 tsp. olive oil
• 1 tsp. unsalted butter
• 1 Tbs. plus 1 tsp. snipped fresh chives
• filling

For the filling:

In a small sauté pan, heat the olive oil over medium heat. Add the Canadian bacon and cook, stirring, until browned; set aside.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and one Tbs. of chives until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add-the butter. Swirl to coat the pan,

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

Scatter the cheese evenly, leaving a scant margin around the omelet’s edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan. Garnish with the remaining chives.