Besides eggs, cheese is the most integral ingredient in an omelet. No matter how straightforward or eclectic you want to get with your fillings, this creamy buffer helps hold it toget… See more

You can stuff an omelet with just about any cooked meat: bacon, crab, sausage, sliced ham from your fridge's deli drawer, or even lobster. Chef John Currence of Big Bad Breakfasti… See more

A lot of the same rules outlined in the meat section also apply here: namely, smaller equals better. So, slice those shiitakes, dice your tomatoes and smash your potatoes. Also, reser… See more

Do you know what separates most home-prepped omelets from the fancy ones at your local bistro? Fresh herbs. Seriously, it's that simple. Omelets inherently veer toward the … See more