Honor the Omelette with These 6 Renditions

January 11, 2018

I never really understood the appeal of an omelette. It’s just flat eggs, right? Wrong! Only recently I came to my senses, opening my eyes to the wonder that is scrambled eggs left to flatten in a pan, and then ever-so-delicately folded into an envelope of goodness. They’re endlessly versatile and take intensely well to whatever you put in them. In honor of the omelette, I’ve pulled the best omelette recipes our site has to offer. Some are wacky, others are simple, but all are delicious. Thank me later!

What's in your go-to omelette? Let us know below.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Valerio Farris

Written by: Valerio Farris

1 Comment

Anne C. September 30, 2019
Fluffy Corn and Goat Cheese Omelet
How to Make It
Step 1
In a medium bowl, whisk together the egg yolks, salt, pepper, and corn.
Step 2
In another bowl, beat the egg whites until soft peaks form. Gently fold the whites into the yolk mixture until no trace of white remains.
Step 3
Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, about 1 minute.
Step 4
Draw the eggs from the edge of the skillet to the center and cook until almost set.
Step 5
Sprinkle half the eggs with 3⁄4 of the cheese and 3⁄4 of the chives. Using a spatula, fold the omelet over, forming a half-moon. Cook until set.
Step 6
Sprinkle the remaining cheese and chives over half the folded omelet. Fold it again, forming a triangle; slide it onto a plate. Serve immediately.
I love this fluffy omelet with corn and goat cheese. I gave away the book that had the original recipe but I’m sure your cooks can work in out for a single omelet. My husband used to make it so this is all I remember.