American Omelettes

"A quick tutorial on making a fast omelet. Only three ingredients required."

"Super quick, super yummy and the red and green contrasts wonderfully with the yellow of the eggs! Especially wonderful use of asparagus."

"You can also use canned asparagus tips. But like all things, fresh is always best. Enjoy!"

"Spanish Manchego cheese is available in the specialty cheese section of most large grocery or food specialty stores."

"For best results, try not to over cook this one. The eggs should be tender and just barely cooked through like a French omelette."

"This is a fun, different take on a standard ham and cheese omelet. Kids love anything rolled up, so it's a nice way to get finicky kids to eat breakfast too."

"A cheesy omelet casserole of sorts. Try adding equal amounts of other chopped vegetables in place of the tomatoes."

"Classic omelet recipe and step-by-step pictures from the April 1984 issue of Ebony Magazine."

"Nothing fancy. Just your fantastic basic cheese omelette. Try it with your favorite cheese or combination of cheeses."

"This is a pretty easy omelet recipe. Fresh parsley really helps bring out the flavor of the mushrooms."

"An omelette with noodles prepared in the microwave. Pimento adds a flavorful twist. A truley unique dish."

"In addition to eggs, cheese and sausage, this breakfast casserole includes, mushrooms, tomatoes and green onions. Requires Bisquick or similar baking mix."

"We like to use the kind of chili with beans, but you could also use the the kind without beans. Just use a bit less since it's usually so much thicker. You can also leave out the pepper if you want it less spicy."

"This a very nice Cheddar Onion Omelette... so good with whole wheat toast and hashed browns."

"Really popular at family brunch. All the flavors of a Denver omelet in a quick-to-prepare, baked breakfast casserole that can serve a group."

"It's as easy as one, two, three... slices of American cheese!"

"The trick is covering the omelet during cooking to fluff the egg, then perfecting your technique flipping the egg over without painting the kitchen. It takes a little practice but the easier you flip the better it goes. Keep the pan close to the egg as you maneuver. Keep ingredients close and beat extra eggs for more servings."

"This omelette, which is a must on any American breakfast diner menu, is actually easy to make at home. Onion, bell pepper and tomatoes make it taste fresh. Sausage and cheese make it satisfying and filling."

"A spinach and bacon omelet with feta cheese. Fresh spinach works best in this recipe, but thawed and thoroughly drained frozen spinach also works."

"This recipe uses two cooking methods (on the stove and in the oven) to make this the fluffiest, tastiest omelette you've ever had. Really!"

"A failure of a recipe turns into a tutorial on how to save an omelette when everything falls apart."

"Recipe originated in New Mexico. Just three ingredients."

"You can also serve this with other items as well: mushrooms, onions, peppers, tomatoes, etc."

"The classic American Ham And Cheese Omelet... just eggs, ham and cheese as nature intended."

"Try replacing the cubed ham with crumbled sausage for a tasty variation."

"A very basic omelet with sauteed onion, chopped ham and Parmesan cheese."

"This fluffy, puffy sweet omelet is return to days gone by when berries and jam filled omelets as commonly as cheese. This recipe is an interesting study in what's possible in the realm of omelets."

"When making this omelette, remember that Kielbasa is pretty salty so you may not want to add additional salt until you taste the finished product."

"I omitted the cheese, because I have yet to find a cheese that doesn't overpower the delicate lobster flavor. I also did not use salt, I find it not only overpowers the lobster, but if you add it to the eggs, it makes them chewy. If you need salt, I would suggest boiling lobster in salted water."

"A textbook example of a light and puffy omelette in which the egg whites are beaten separately and folded in with the yolks to produce a finished omelette with more volume."

"Regular pepperoni will work except it is a little more greasy. Egg-beaters can be used in place of fresh eggs. Recipe was invented when a Sunday morning search of my refrigerator for bacon or diced ham turned up only turkey pepperoni."

"This recipe is more about technique than ingredients. While cream of tartar helps make it fluffy, it's the beating of the eggs and a watchful eye that really makes a flat, ordinary omelette into a big, puffy, amazing omelette."

"This makes one very large man-sized omelet. It could easily be shared by two people."

"If you haven't tried a shrimp omelette, you really should. The flavor and texture blends so well with eggs and cheese."

"This is a very basic bacon omelet recipe. It's easy to modify. Try other seasonings. If you'd like to add cheese, just sprinkle shredded cheese over one half of the the omelet after you flip it. Then fold, cover the pan, turn off heat and allow omelet to set for one or two minutes so the cheese can melt. Delicious."

"This tasty frittata is served up at the Desert Dove Bed & Breakfast of Tucson, Arizona, a desert oasis in the foothills of the Rincon Mountains. For best results, prepare the frittata the night before baking so the ingredients can meld and get to know each other."

"For a garish, try adding a teaspoon or two of salsa to the top."

"This is a good and delicious way to get more iron into your diet. You could replace the Mozzarella with Cheddar or another cheese, but I find Mozzarella and spinach to be excellent partners."

"Recipe was invented on a Sunday morning after a search of my refrigerator came up with no ham or bacon for making omelettes."

"If you're a fan of horseradish, you just might like the nice kick it can add to an omelet. You can use a half cup of of your favorite cheese instead of the blend if you prefer that."

"A must-try for cheese lovers. This fritatta has Cheddar, Jack and Mozzarella cheese. A little red or green pepper adds color and a certain freshness."

"Just a super simple omelet that you can modify to fit your personal tastes or the occasion. It's so easy to make but also satisfying and impressive."

"A vegetarian egg omelette for one with mushrooms, onion, bell pepper and cheese."

"I prefer block cheese, but grated cheese works equally well. Sauteed mushrooms goes well here too, but if you add mushrooms, reduce the amount of veggies."

"I think this is the reason God created Velveeta processed cheese."

"The classic combination of diced ham, onion and green pepper in a folded omelette. If desired, fill or top with your favorite shredded or sliced cheese."

"Great by itself or topped with a little of your favorite cheese. Slice into wedges for a nice presentation."