14 Omelet Recipes for Every Mood You Could Ever Imagine (2024)

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.

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Hangtown Fry

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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.

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Khagineh (Stuffed Persian Sugar Omelet)

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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.

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Watercress-Fontina Souffléed Omelet

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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.

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Pohorje Omelet (Slovenian Sweet Omelet)

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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.

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Wild Mushroom and Goat Cheese Omelets

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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.

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Omelet Soufflé

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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.

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Omelet with Pressed Caviar and Sour Cream

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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.

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Souffléed Strawberry Jam Omelets

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These ethereal free-form soufflés — filled with strawberry jam — are equally good for brunch or dessert.

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Three-Egg Omelets with Whisky Bacon

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"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.

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Chanterelle Omelets with Fines Herbes Sauce

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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.

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Ros Omelet (Omelet with Tomato Gravy)

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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.

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Dan Bing (Taiwanese Egg Crêpes)

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A popular Taiwanese breakfast, dan bing consists of shiro dashi–seasoned eggs wrapped around a crêpe. 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.

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Pepper Boy Sandwiches

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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!”

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Krapow Khai Yat Sai (Thai Stuffed Spicy Basil-Chicken Omelet)

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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.

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