As a quick meal any time of day, it’s hard to beat an omelet. It looks classier than a scramble and comes together easily with the right tools and technique. But if it falls apart, the egg-scrambled ...

I have worked many a brunch omelet cooking stations. Having a Swiss/French looking over your shoulder making sure your technique was correct made me appreciate the right way to cook an omelet. This is ...

Everyone's had an omelet with ham, spinach, or cheddar cheese, but we're highlighting the most underrated omelet fillings out there. A few might surprise you.

Don't forget to finish it with olive oil.

Portabello mushroom, goat cheese and sun-dried tomatoes--a pizza topping, right? But this combination works surprisingly well tucked inside an omelet. The mild tang of the cheese marries nicely with ...

Omelets are the perfect canvas for creative fillings. Bring some smokiness and a touch of spice by introducing this delicious ...

It’s nonstick, non-toxic, and oven-safe up to 850°F.

Requiring a delicate touch, a precision sense of time, and an almost intuitive feel for the egg (one of the most finicky but essential staples of cooking), the omelet is something many chefs consider ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant ...