Recipes Breakfast & Brunch Egg Dishes Omelets 14 Omelet Recipes for Every Possible Mood By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on March 8, 2023 Trending Videos Photo: Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely These irresistible omelet recipes include legendary chef Jacques Pépin's luxe classic French omelet with sour cream, chives, and diced pressed caviar, a loaded-up Hangtown Fry, a traditional Slovenian sweet omelet, an elegant mushroom and herb omelet from Thomas Keller, Maneet Chauhan's Ros Omelet with tomato gravy, and plenty more. 01 of 14 Hangtown Fry Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely Often served as a flat, round omelet, this rolled version of the Hangtown fry from L.A. chef Timothy Hollingsworth plays up the luxurious ingredients. On top of the classic fried oysters and bacon, Hollingsworth adds to the embarrassment of riches with caviar, Parmesan, and beurre blanc. Get the Recipe 02 of 14 Khagineh (Stuffed Persian Sugar Omelet) Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely Filled with a crumble made from ground walnuts and Medjool dates, this pancake-like omelet from cookbook author Louisa Shafia gets an extra dose of sweetness from a drizzle of golden saffron syrup. It’s versatile and delicious, perfect for breakfast, an afternoon snack, or even dessert. Get the Recipe 03 of 14 Watercress-Fontina Souffléed Omelet © Con Poulos The trick to this wonderfully puffy souffléed omelet is to beat the egg whites until they form soft peaks, then fold them into the yolks. Get the Recipe 04 of 14 Pohorje Omelet (Slovenian Sweet Omelet) Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely This sweet, chiffon cake–like omelet from Slovenian cookbook author Alma Rekić is stuffed with cranberry jam, whipped mascarpone, and berries. The fillings for this dish can vary, but the batter always relies on triplets: three eggs, three tablespoons of flour, and three tablespoons of sugar. Get the Recipe 05 of 14 Wild Mushroom and Goat Cheese Omelets © John Kernick The idea for this creamy-tangy omelet comes from a fish dish often on the dinner menu at Grace Restaurant that includes some of the same ingredients here: shiitake mushrooms and delicate fresh pea shoots. Get the Recipe 06 of 14 Omelet Soufflé © Kate Mathis Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their book, Ideas in Food. Get the Recipe 07 of 14 Omelet with Pressed Caviar and Sour Cream PHOTO © ELLIE MILLER In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with sour cream, chives and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar — a slightly obscure and tremendously flavorful paste made from broken roe. Get the Recipe 08 of 14 Souffléed Strawberry Jam Omelets © Tina Rupp These ethereal free-form soufflés — filled with strawberry jam — are equally good for brunch or dessert. Get the Recipe 09 of 14 Three-Egg Omelets with Whisky Bacon JOHN KERNICK "I've been making a version of our 'hangover breakfast' since before I was old enough to drink," says Mark Canlis. He adds a little whisky to the bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon. Get the Recipe 10 of 14 Chanterelle Omelets with Fines Herbes Sauce © ANDREW PURCELL Why does Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling. Get the Recipe 11 of 14 Ros Omelet (Omelet with Tomato Gravy) Photo by Rachel Vanni / Food Styling by Judy Haubert Goa is like the Ibiza of India, says Maneet Chauhan, and this omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Ros means "gravy" in Hindi and it's this spicy element that makes this a unique specialty of the region. The coconut gives the gravy a tropical vibe and the tomatoes and chiles add depth and heat. Get the Recipe 12 of 14 Dan Bing (Taiwanese Egg Crêpes) Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely A popular Taiwanese breakfast, dan bing consists of shiro dashi–seasoned eggs wrapped around a crêpe. 2020 F&W Best New Chef Trigg Brown of Win Son in Brooklyn slices it into bite-size pieces and scatters it with sesame seeds and gochugaru for a tasty snack. Get the Recipe 13 of 14 Pepper Boy Sandwiches Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely As an ode to the Denver omelet, Sarah Schneider, owner of Egg Shop in NYC, transforms the diner staple into a mouthwatering breakfast sandwich. “The onion became the onion aioli because every good sandwich needs a sauce,” Schneider says. “We replaced the ham with crispy pepper bacon but kept the bell pepper, and voilà!” Get the Recipe 14 of 14 Krapow Khai Yat Sai (Thai Stuffed Spicy Basil-Chicken Omelet) Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely In this eye-catching omelet from Jazz Singsanong, owner of Jitlada in Los Angeles, a thin blanket of folded egg is cut open to reveal a filling of ground chicken and Thai basil that’s been lightly caramelized and flavored with oyster sauce. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit