Omelettes are a bit scary but this one will leave you with perfect omelettes every time. The trick is to not get the egg too thick in the pan. Add any fixings you like to make it even better. This is also great for lunch or dinner, not just for breakfast.
This is a great breakfast idea when a group of people is involved. All the omelet fixings can be ready to go and people can come and make their own individual omelet as they wake up. Delicious and actually prettier to serve than some of my omelets I attempt at home in a regular skillet.
A frittata is an Italian version of an omelet. They are wonderful for breakfast or an elegant brunch. Zucchini and Tomato Frittata combines savory seasonings with fresh garden vegetables for a delightful dish.
This colorful creation can be served as a side dish, as a pizza topping, over pasta or polenta, in an omelet - let your creativity be your guide. Make this when the garden or the market is loaded with peppers. Freeze any extra.
This recipe is a great do-ahead dish. You can prepare the souffle up to the point of baking one day ahead and refrigerate. You can also use this recipe for roasted vegetables to serve with other dishes or tuck in an omelet.
An omelet is usually made with two or three eggs and is cooked very quickly in a sauté pan. As with so many established recipes and cooking techniques, the French are the masters of the omelet, which if cooked correctly, is light, moist, and slightly puffy.