20 Omelets That Put Your Local Diner to Shame
When it comes to classic diner fare, it's hard to beat an omelet. Filled with ooey-gooey melted cheese and plenty of fillings, from ham or bacon to sauteed veggies, omelets are effortlessly delicious and endlessly versatile. Thankfully, it's just as easy to prepare a hearty omelet at home. This collection of tasty omelet recipes showcase our favorite ways to prepare this quintessential brunch dish, including our Western Omelet, Mushroom and Spinach Omelet, Cornbread Omelets, and so much more.
Fresh Herb Omelet
Spanish "Tortilla" Omelet
Mushroom and Spinach Omelet
Crouton and Cheese Omelet
Broccoli & Feta Omelet with Toast
Egg-White Omelet with Spinach, Feta and Herbs
Cheese and Tomato Omelet
Folded Cheese Omelet
Herb and Goat Cheese Omelet
This hearty omelet is chock full of fresh garden veggies, from tomatoes and zucchini to green bell pepper and sliced mushrooms. Egg substitute and reduced-fat cheese trims fat and calories--but this omelet is so tasty and filling, you'll never know it's healthy.
Tortilla Española (Spanish Potato Omelet)
Tortilla Española (its relation to Mexican tortillas comes solely from it round shape) is among the most popular dishes in Spain. Although its ingredients couldn't be more basic--potatoes, eggs, onions, and oil--they're combined and cooked in a way that makes this dish irresistible and versatile. The potatoes are normally fried, but we've roasted them with excellent results. Unlike American omelets, this one's best made several hours ahead then served at room temperature.
Although originating in Hawaii, poke bowls have deep roots in Japanese cuisine. This poke-inspired omelet features all the best flavors of a poke bowl: soy sauce, mirin, miso paste, Sriracha chili sauce, dried seaweed, rice cracker bits, and plenty of fresh fish, such as mahi-mahi. Serve with a simple mix of fresh greens.
Feta Omelet with Breadcrumbs
Mozzarella Omelet with Sage and Red Chile Flakes
Baked Asparagus Omelet
There's no vegetable that says spring more than asparagus, which is harvested from February to June. (Don't be fooled by the hothouse variety that's available year-round-it's less flavorful and more expensive.) The distinctive sweetness of asparagus makes it a good complement to rice, pasta, eggs and fish. And you can't beat it simply steamed and served with melted butter and a squeeze of lemon.