Omelet

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

This sweet date and egg dish tastes custardy, caramelly, and rich, with flavors reminiscent of French toast.

Serve this plantain omelet at your next brunch with friends.

This omelet is flavored simply with nearly charred onions and fresh chives. To ensure the accompanying frites are soft and pillowy on the inside, they’re cooked in salted water before being fried.

This omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!

By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It’s very easy, and looks pretty fancy, too.

A porky powerhouse breakfast duo (bacon and sausage) meets mushrooms, cheddar, and spinach in this supremely fluffy diner-style omelet.

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Filled with ham, bell pepper, and onions, this diner classic is also sometimes called a “Denver Omelet.”

I like to make things in my cupcake tray that are not cupcakes. Often. And these quasi-muffin omelettes are one of my favorite. A good thing to do is to make a whole load and store them in the fridge for lunches, brunches, and snacks for the family to enjoy without having to make them fresh each time. They will keep for a couple of days in the fridge.