omelet recipes

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

eggs

salt and black pepper

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

Omelet

eggs,

salt

chives

Crack the warm eggs into a bowl, add salt and blend with a fork. Heat a 10-inch nonstick aluminum pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Let the omelet sit in the pan for 10 seconds without touching.

Shake the pan to loosen from the pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over one-third of the omelet. Slide the omelet onto a plate and fold over so that the omelet is a tri-fold. Coat with the remaining butter and sprinkle with the chives. Serve immediately.

YOur commercial won't quit playing. Can't get to the video.<div><br /></div>

Very easy to make and very good without needing several ingredients

I feel u had to over make for 2 ppl, the foam after the blend messed everything up.... 

Checkout Egg Recipes by Nepta:<div>https://www.neptarecipes.com/<br /></div>

Hi,<div>Excellent omelet post and perfect recipe. Thank you so much! Keep up the good work. For more information <b>salad recipes vegetarian</b> see details. Founder Recipes Rice (Nazmin Sarker)<br /></div>

Worst video ever. <br /><br /><div>Can't see the pan at all.</div>

Wonderful recipe for the first time omelet maker!

https://www.foodnetwork.com/videos/wake-up-omelets-97191

Learn how to cook omelets for a crowd and how to create sensational fillings.

Wake-up Omelets

Chef Daniel Boulud's expertly prepared French omelette, delicately seasoned yet rich in texture, is a wonderful way to enjoy sumptuous slices of smoked salmon. (And, if you’re feeling decadent, caviar!)

Smoked Salmon Omelette

unsalted butter,

smoked salmon, Danish-style, preferably Daniel Boulud's brand

Sea salt

white pepper

lemon

unsalted butter, softened

caviar,

(Note: If using a nonstick skillet, skip this step.) To prepare a black steel skillet: Heat skillet over medium heat until it starts smoking. Spread salt in an even layer. Use several layers of paper towels to rub the salt into the skillet, releasing any impurities stuck to the bottom; be very careful, as the skillet is hot! When the bottom is smooth, turn off heat and discard salt. You have just created a clean, nonstick surface for the eggs—so you're ready to cook!

Make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5–7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. It can be stored in an airtight container in the refrigerator for several months.) Cut smoked salmon into ¼-inch slices. Set aside. Crack eggs into a medium bowl. Add a few pinches of salt and a few grinds of pepper. Use a fork to whisk until thoroughly combined, about 1 minute.

Heat the black steel skillet over medium heat. Add 1 tablespoon clarified butter and swirl to coat the bottom and partway up the sides. Pour the eggs into the hot skillet. Begin quickly and gently shaking the skillet, while also stirring the eggs vigorously with a fork (or a rubber spatula, if you're using a nonstick skillet). Use small circular movements to loosen the curds and lightly scramble. While scrambling, occasionally run the fork around the edge of the skillet, moving the cooked egg back into the center, 30–45 seconds. Switch to a heatproof rubber spatula; continue shaking the skillet, loosening the cooked egg from the edges, and lightly scrambling until the eggs are half curdled, about 20 more seconds. Tap the skillet on the stovetop several times to level the eggs. Turn heat to low. Working quickly, place salmon slices in an even layer across the center of the eggs. Use a zester to add about ½ teaspoon lemon zest over the salmon, followed by chopped chives.

Tilting the skillet slightly away from yourself, begin rolling the omelette: First, loosen the edge closest to the handle, then roll it toward the middle. Add 1 tablespoon butter to the skillet and let it melt along the exterior of the omelette.When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the skillet. Then tilt the skillet more sharply and tap it firmly on the stovetop to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up, and use the spatula as needed to fold it toward the center of the omelette. Holding the skillet over the plate, roll the omelette and gently flip it onto the plate, seam side down.

If necessary, use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Spread remaining ½ tablespoon butter across the top of the omelette. Garnish with a spoonful of caviar on top and serve immediately.

Tortilla Espanola (Spanish Omelet)

olive oil

Idaho potatoes, peeled,

yellow onion, finely diced

eggs (use 9 eggs if the potatoes are large)

Kosher salt

Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.

While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.

Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.

In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.

Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.

Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.

One needs to use a clean plate on which to serve the omelet.  The directions imply that one is to use the same plate for serving and flipping.  There will be raw egg left on plate after flipping the omelet.  

My daughter's Spanish Mother In Law makes this dish...it's pretty amazing, don't get stuck on the word "omelette" though, it's heartier, more dense, maybe more like a frittata, and yes, served for tapas everywhere.  Only difference with hers is that she cooks the potatoes and onions together, and cooks the potatoes down to almost mashed...very few pieces or slices to be found in the texture of the dish.

French Omelet

milk

kosher salt and black pepper

Omelet filling suggestions, optional, follow.

Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.

Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.

Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.

- 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully. 

- 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers 

- 2 tablespoons diced fresh tomato or avocado 

 - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta 

 - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar 

- 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat 

- 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche 

- 1 tablespoon honey with 1 tablespoon ricotta cheese 

- 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese

First omelet that I have ever made and by far one of the best. Not quite sure how stirring vigorously would make an omelet so I just skipped that step.

"Stir eggs vigorously"?  Isn't this called scrambled eggs? More detail as to length of stirring etc would have been appreciated. 

For the first time I know how to make an omelet :)

Do you know were to get eggs and chease omelt for breakfest.<br />still like this recipe.<br /><br />celebrity chef

OMG i luv the recipie i am goin to make it for christmas morning

Sheet Pan Omelet

Tbsp salted butter (melted)

bacon

baby spinach, roughly chopped

red bell pepper (diced)

onions

cheddar cheese (divided use (or a mix of your favorite cheese))

light cream or whole milk

tsp black pepper

granulated garlic

onion powder

hot sauce (optional)

Preheat oven to 350°F. Liberally spray a 15 x 10 x 1 inch jelly roll pan with cooking spray. Pour melted butter onto pan using a pastry brush to coat all sides.

Arrange bacon, spinach, green onions and bell pepper on pan. Sprinkle with 1/2 cup cheese.

In a medium size bowl, whisk together eggs, cream, salt, pepper, garlic and onion powder. Add a few dashes of hot sauce, if using. Pour evenly into pan. Sprinkle top with reserved cheese.

Place into oven and bake for 20 minutes. Check and gently shake pan to see if eggs are set. If not, bake for 5 more minutes and check again. You may broil for a few minutes at the end to brown the top, if desired.

Cut into 12 even square and serve on biscuits, as an egg sandwich on toast or bagels with your favorite breakfast sides.

Store chilled in an air tight container for up to 5 days. Reheat for 12-15 seconds in the microwave.

Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.

Mushroom and Cheese Omelet

salt and pepper

Sauteed

thyme

mushrooms (any assortment), sliced

garlic

Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper. 

Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath. 

Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.

Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

A fantastic scrumptious recipe of rolled Crispy Golden Hash Browns layered with eggs, mushrooms, peppers, onion, cheese, and ham cooked on a camping grill! Think AMAZING breakfast casserole on steroids! A Great breakfast for your next camping trip!

Loaded Grilled Hash Brown Omelet

(3.2 ounce) Family Size box Hungry Jack Dried Hash Browns

Water (for hash browns)

garlic salt

Pepper

Tablespoons vegetable oil

water

pepper

cheddar jack cheese

mushrooms

white onion

mini sweet peppers,

Rehydrate container of hash browns per instructions on...

Rehydrate container of hash browns per instructions on the box.

Preheat griddle to medium-high heat. Brush grill with...

Preheat griddle to medium-high heat. Brush grill with 6 Tablespoons vegetable oil.

Spread the hydrated hash browns on griddle in...

Spread the hydrated hash browns on griddle in a 11x14 rectangle in a thin layer, on one half of the griddle. Allow the hash browns to cook until lightly golden brown. About 10 minutes.

On the other side of the griddle place...

On the other side of the griddle place chopped ham and vegetables. Turn frequently until onions are translucent and the peppers and mushrooms are tender.

In a small bowl combine eggs, salt, pepper,...

In a small bowl combine eggs, salt, pepper, and 1 Tablespoon of water. Whisk until well incorporated.

Pour egg mixture over hash browns. Spread evenly...

Pour egg mixture over hash browns. Spread evenly with the back of a spatula. Sprinkle 1 cup grated cheese over egg mixture. Add vegetables and ham. Cover and cook eggs 3-5 minutes until eggs rise.

Using a large long metal spatula, cut the...

Using a large long metal spatula, cut the rectangle of hash browns in half width wise. Slide the metal spatula underneath the hash browns to loosen them from the griddle. Using the spatula fold one end of one of the omelets towards the center and repeat with the opposite end. Roll omelet over so the seam is face down on the griddle. Repeat with remaining omelet.

Top each omelet with remaining grated cheese. Turn...

Top each omelet with remaining grated cheese. Turn heat off. Once cheese is slightly melted, remove both omelets from the griddle. Cut each omelet in half for four individual servings.

Serve with salsa, sour cream, and sliced avocado.

A classic French omelette—simple yet elegant—should have a silky-smooth exterior and a custardy interior that's just barely cooked. Chef Boulud walks you through every step: from whisking, to cooking, to shaping the omelette into its iconic rolled cylinder. It may take a few tries to get it just right, but the effort is worth it!

Classic French Omelette

Crack eggs into a medium bowl. Use a fork to whisk until thoroughly combined, about 1 minute; stir in a pinch of salt and a few grinds of pepper. To make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5–7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. Clarified butter can be stored in an airtight container in the refrigerator for several months.)

Heat a 10-inch nonstick sauté pan over medium heat. Add 1 tablespoon clarified butter and swirl to coat to bottom. When the pan is hot, pour in the eggs and begin quickly and gently shaking the pan. While shaking, stir the eggs with a heatproof spatula, using small circular movements to loosen the curds and lightly scramble, about 20 seconds. The constant movement should prevent any part of the eggs from overcooking or taking on color.

When the eggs are creamy and still only partly cooked, shake the pan to level the omelette. Turn the heat to low. Tilt the pan slightly and begin rolling the omelette: first, loosen the edge closest to the handle, then roll it toward the middle. (The cooked side should show no browning.) When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the pan. Then tilt the pan more sharply and tap it firmly on the stovetop (or a cutting board) to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up; use the spatula as needed to tuck it toward the center of the omelette. Add butter to the pan and let it melt along the exterior of the omelette.

Gently flip the omelette onto a plate, seam side down. Use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Serve immediately.

Daniel Boulud is such an amazing chef!  He is a genius who takes simple ingredients and turns them into works of art worth consuming and remembering!  Buon Apetito!

Country French Omelet

bacon,

(1-inch-diced) unpeeled Yukon Gold potatoes

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Usually use this as a base.  Add deli ham, if I have it.  Cut back on the bacon. Pre-cook the potatoes and add green onions instead of chives.  Happy husband when I make it.

First one we found lacking..So being french and living in the country. We added some dliced leeks, sliced up cooked pork sausage and a pinch of quatre épices and some freshly ground black pepper. This all bumped up the flavor and we will keep making it with these chages. The recipe is very plain however you could so many diverse ingredients  to bump up the flavor

I made this for my family of picky eaters. They all loved it!! It’s easy to make and I will definitely make it again. 

Very good!  I added some chopped red pepper and onion too.  Delicious!

Just made this and it was fantastic.  The directions are right on.  Ina you are the best.

Five Stars!!   Always a delicious and easy to prepare breakfast when Ina is in the kitchen!!

Enjoyed this receipe very much!<br />Will make again for sure.

A simple, but stunning breakfast recipe from our favorite chef, Ina Garten! Followed her exact recipe, and it turned out perfectly. There will be many more mornings spent eating this! 

Finding myself cooking more during the pandemic and this is easy and delicious. Had all the ingredients on hand. Served with a side of field greens with vinaigrette and toasted French baguette. 

Easiest omelette to make. Followed the recipe and it turned out so well. Thanks for the great recipe Ina. You never disappoint.

Currently making this (5th time this yr) love it and love you more Ina, and your recipes. 

This is the best!   I've made it exactly as written a few times and have proceeded to make variations, like adding asparagus.   It's always delicious.   Thank you Ina for sharing such an easy and delicious dish.

Made this for Sunday Breakfast after watching Ina make this on an old show.   Pretty darn good!  I made in a cast iron, so I placed in oven right away after adding eggs to the skillet.   The egg turned out nice and puffy and was not over cooked as I feared it could be. At first I thought it might be too plain but with the chives and parmasean cheese there was just enough flavor that kept you going back for more.   Will make again for sure. <div><br /></div>

I used leftover potato salad for this omelet...just needed to adjust roasting time in the oven.  Omelet came put PERFECT. This is a keeper. Thank You Ina

I have made this recipe at least 5 times now. The first time I followed the recipe exactly using a lodge cast iron skillet. The cooking time for me was almost double the suggested time but this depends on the skillet you use, oven and temperature. I really enjoyed the potatoes. After the first time i substituted mushrooms instead of potatoes because I didn't have any and that worked just fine too. On another occasion I substituted green onions for the chives but I didn't like that change so much. I would recommend sticking to the ingredients suggested as this recipe is worth it. 

This breakfast omelet turned out perfectly! I love to improvise so I added ham with the bacon and potatoes and I used fresh spinach instead of chives. My husband &amp; daughter loved it! 

This was good.  I felt that it could use a few more flavor enhancements, but it is a great base recipe and prep method to tweak to your preferences.

Easy and delicious! I didn't have any chives on hand so I used rosemary from my herb garden. As Ina said, "incroyable!"

This is so satisfying.  Might try doing the bacon and potatoes the night before to make it a bit quicker.  But it really is wonderful!

Ina doesn't disappoint! Made this for dinner last night &amp; didn't change a thing.

I thought this would be like any other omelet done on the stove top, but it came out with such a creamy, smooth texture that my husband kept asking what kind of sauce or cheese I had used.  We both loved it....he just asked me to make it bigger next time as he wanted more of it!

A nice light dinner … perfect for one of those nights!

This was a great breakfast!! The eggs were fluffy and moist. Adding your own special touch as far as different fresh herbs is also tasty. We made this recipe as well as a Mexican style as well. Both were very yummy!! My new favorite way to cook an omelet.  

Thank you, Ina for this elegant frittata.  It makes being a hostess so easy!  I have made it several times &amp; have sometimes made a few additions, such as zucchini, mushrooms, peppers &amp; cheese.  Last week I made it exactly as the recipe states &amp; served it along with your Oven Baked Blintz with fresh blueberry sauce &amp; Sunrise Smoothies for a Farewell Brunch.  Everyone was so happy with the food we forgot to be sad about saying farewell! 

Very nice recipe!  My husband doesn't eat meat, so I made the following changes:<br />- Used Turkey Bacon for me, and only put it on one side<br />- Added about 1/2 cup cooked (frozen and thawed spinach to the egg mixture<br />- After pouring the egg mixture into the frying pan, I sprinkled it with about 1/3 cup of grated parmesan cheese, then added the grated parmesan on top of that before I added the potatoes.  Delicious!

This was great!  I used left over bake potatoes, died them up and sauated them with mushrooms, after omelet was done cooking sprinkled cheese on top, omg, this was great and very easy to make! :- Thanks 

This is the best omelet I've ever had. I have changed it up a few times, adding bleu cheese or topping it with avacado etc. but it is best just following the recipe as is. The only real change I have made is using  4 eggs and baking time is slightly shorter. Thanks, Ina

We love this dish. It is perfect for a Sunday night before having to go back to work on Monday morning. 

A great dish to make for company!  They will be impressed because it looks ELEGANT!

Great recipe, simple to prepare. My husband loved it.  Ina's recipes are never a disappointment.

Simple and delicious. Another perfect Ina meal.

Ina, you've done it again!  This was so delicious and super easy.  I used chopped scallions because that's what I had on hand.  I'll be making this often.   

The BEST omelet technique ever.  Can use that style of omelet with any filling, Breakfast, Lunch or Dinner!  WHOW   A great memory of a perfect morning in Paris!  

We frequently have this for weekend brunch; delicious and will hold you until dinner.  

Easy!  We love making this for breakfast lunch or dinner! Great recipe!

I made this for my husband this morning for his birthday breakfast and it was absolutely AMAZING!!! I saw Ina make this several months ago on her show and have been wanting to try it ever since.  I'm so glad I tried this today.  It's our new favorite and oh so easy!  Perfect flavors... the omelet itself fills you up and its all you need!  I never rate anything online, but this was so good I feltthe need to let everyone know.  Treat yourself tomorrow morning with this yummy breakfast!

As mentioned, this recipe tastes great and was very easy to make.  But it's also very versatile!  You could use any combination of meat, potatoes, vegies and cheese for a change of pace.  

This is a GREAT recipe.  It's easy and absolutely delicious!! I followed the recipe exactly as stated and it came out perfect.  I think it would make a great dinner too! 

Super easy and very good.  Nice time my husband suggested adding mushrooms, at least on his half.  

Very good,first french recipe I have tried.My husband even liked it too.I did not have any yukon gold potato,so I used a red potato,will make it again,Thanks

This was so easy and yummy to make.  Hubby and I added cheese on top also before putting in oven.  Also this was the first time we put one of our oven proof frying pans in the oven.  We were afraid it was going to stick to the pan.... guess what.. came out just like shown on TV.. needless to say, we will make this more often instead of omlets.<br />

This was a perfect "light Sunday supper".  Followed recipe exactly and it was perfect, tasty, pretty, easy to prepare; and best of all, my husband loved it too.  With a simple green salad and glass of white wine - just perfect.  Never been to Paris, but reminded me of bistros in Montreal and Quebec City. Thanks, Ina!  You're still my favorite on the FNC. 

Absolutely it is a 5 star.  What I like is the simplicity...that it is a one pan dish and that the potatoes don't need to be parboiled.  However, the one minor change I made was to cube the potatoes smaller, more like 1/2 inch.  I did not have chives so used fresh chopped parsely instead.  And here is the coolest thing:  my husband was eating it and loving it and he said (without knwing anything about the name of dish or what inspired it that it tasted like the omelets he had in Paris when he was there.  Thanks Ina.  You are up there as one of my top two favorite and most consistently awesome chefs.  

This is a tried and true recipe in our home. Great for any meal of the day but delightful with a salad tossed with a simple vinaigrette, and a glass of Chardonnay for a light supper. This is real French food - simple and delicious- no hidden sauces to be found. To lighten it up; used 2 eggs and 3 whites, skim milk, scant butter, cooked in EVOO (no bacon fat and it still is delicious.  A small amount of pancetta in lieu of bacon was wonderful too. <br /><br />This will go in your permanent recipe file - trust me!

We had this for dinner tonight and it was delicious!!!!!!!!!!!!  The only thing I did differently was saute mushrooms in the bacon drippings after the potatoes were done and added them to the omelet.  We also like a little heat so I sprinkled it with red pepper flakes.   We will definitely have this again.....SOON!!!!

i luvd this recipe. I made it for my grandad, and he fell in love with it. I know have  emailed it to him, and he says it is his fave brekfst!!!

So easy to make and so delicious!  Great for breakfast, lunch or dinner - thanks again for a wonderful recipe!

Top 13 omelet recipes recipes from across the web

The most viewed omelet recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Western Omelette

Omelet

Smoked Salmon Omelette

Tortilla Espanola (Spanish Omelet)

French Omelet

Sheet Pan Omelet

Mushroom and Cheese Omelet

Loaded Grilled Hash Brown Omelet

Classic French Omelette

Country French Omelet

Ejjeh with Potatoes

Pasta Frittata

Sauteed Collard Green Omelet

Top 13 omelet recipes recipes from across the web

The most viewed omelet recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Western Omelette

Omelet

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