Celebrated chef and restaurateur
Omelets are so simple, you can experiment a lot with the filling. Explore unexpected vegetables, seasonings and shapes.
Green Tomato-and-Pecorino Omelet
Chop green tomatoes and sauté them with chives in extra-virgin olive oil until soft. For the filling, use the green tomato mixture and pecorino-romano cheese.
Chop equal parts fresh mint, basil and oregano; mix the greens into the eggs. Cook until set into a flat "pancake," then flip to set the other side. Let cool, then slice into thin strips and toss with escarole, orange zest and orange segments, a little lemon juice and zest, extra-virgin olive oil, salt and pepper.
In a small skillet, cook the beaten eggs -- 2 tablespoons at a time -- to make lots of thin, flat omelets. Top each with deli-sliced ham and swiss cheese or other sandwich fillings and roll up like cigars. Wrap each tightly in plastic wrap and keep cool. To serve, slice crosswise, sushi-style, with hot sauce for dipping.
Wife, mother and home cook in Venice, Florida, and winner of the Real Women of Philadelphia cooking contest
For a top-quality omelet, buy the freshest organic eggs available; they have lots more flavor.
Sauté finely grated carrots in butter until softened. Let cool, then add to the eggs with chopped fresh dill; cook and fold over. Sprinkle cooked bacon with parmesan and bake; crumble on top.
Smoked Salmon Omelet
We all love lox and bagels, right? Fill an omelet with cream cheese, finely chopped red onion and smoked salmon.
Cook the eggs with chopped fresh basil; sandwich between slices of crusty bread along with mozzarella and tomatoes; grill in a panini press.
Every Day with Rachael Ray test kitchen director
Don't rush an omelet! After you've poured the eggs into the pan, stir to keep them from hardening. Then, while still semisolid, smooth them out and, as they continue cooking over very low heat, add the filling. Once set, fold. Ta-da! A moist, soft omelet!
For a real crowd-pleaser, fill the omelets with sliced American cheese, browned ground beef and sautéed onions. Halve the cooked omelets and serve on hamburger buns with plenty of ketchup and mayonnaise or your favorite burger toppings. The teens in my house go crazy for this.
Lightened-Up Peas & Asparagus Omelet
Cut the calories in half but keep all the flavor by using 1 whole egg and 3 egg whites instead of 3 whole eggs. Stir thawed frozen baby peas and snipped fresh chives into the beaten egg mixture. Fill with 1/2-inch pieces of blanched asparagus and dabs of peppered goat cheese, which tends to be lower in calories and fat than other types of cheese.
In a small saucepan, simmer a little butter and minced shallot for a flavor punch, then add a handful of halved seedless black grapes and a bit of sugar to make a savory compote. Use as the filling. Dollop the finished omelet with mascarpone cheese, which adds a rich and creamy touch. I love to serve this with a baby spinach salad tossed in a light vinaigrette!