With fluffy eggs, smoky ham, cheese and a sprinkle of peppers and onions, the classic Denver omelet ticks all the breakfast ...

Remove skillet from heat; quickly spoon tomato, onion, olives, feta, and oregano in a straight line down the center of cooked eggs. Lift 1 edge of omelet, and fold over filling. Gently transfer to a ...

When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate.

A spicy masala omelette is my ‘go to’ weekend brunch ... Pour in the water a little at a time, mixing with a spoon or your fingers, until it starts to come together. Knead well to form ...

In a rectangular Korean or Japanese omelet pan (called a tamagoyaki pan) or an 8-inch nonstick skillet over medium-low heat, heat the oil. Spoon just enough of the egg mixture to thinly cover the ...