Love omelets. Alton Brown showed how to make them with the tri-fold. But mostly I use his technique of scrambling the center, loosening the edge all the way around and then just let it sit until it's firm enough to deplate. If it's a small one and I'm in a hurry, I will flip it to make sure all the raw egg gets cooked.

I make omelettes often....for late breakfast/brunch when know I will skip lunch and frequently for dinner. Chicken liver and mushroom is my favorite but also like smoked salmon with capers; ham and cheddar; avocado, bacon and tomato and fresh baby spinach with mushrooms and parmesan or Swiss cheese.

I'm not a fan of eggs, but they sure are handy for a quick meal.

I prefer Denver omelettes. After lifting the edges of the eggs to let the uncooked egg run to the bottom, I put it in the broiler to cook the top. Then fold and serve. The bottom does not brown and it is cooked inside and hot.

I like to mix in some spinach. Yum.

You made my favorite!

I also like a Denver omelette (peppers, onions, ham, and cheese) or my other go to, crab, green onions, red peppers, and cheese.

I have never made one. I don't eat eggs, except for boiled in potato or tuna salad, or something like that and I cook with them, but I don't like the taste of them. I used to eat a scrambled egg about once every 10 years or so but I quit that because I really don't enjoy them.

We love them. I do fix them more often for dinner (brinner) than in the mornings. Our faves are bacon, cheese of any type I happen to have, red peppers, onion, and spinach. Mushrooms go in too if I have some.

Years ago someone taught me to draw a knife across the eggs in an X pattern as soon as you put the eggs in the skillet. It helps move the raw egg a bit to cook. Then if needed, gently lift an edge, but mostly cook slowly so they cook thru. I like mine to be fairly thin anyway, not so fluffy.

Wish I enjoyed omelets! All of yours sound so good!

I love omelettes of any kind. When I was a vegetarian and single many years ago I use to make a potato cheese omelette for dinner all the time. It was quick and easy to do when I got home from work. I would saute onions and sweet peppers, add the beaten eggs and cook till almost done, then add the cut up baked potato (I always baked extras) and grated cheese. Put it under a broiler till the cheese was melted and slightly brown. I still make them once in a great while for lunch now. DH & DS aren't that wild about omelettes. They would rather have plain scrambled eggs.

I have been eating more omelettes (and breakfast sandwiches and breakfast tacos) since I got my new microwave bacon cooker. I like my omelettes with cheese and a sprinkle of crisp bacon. I have only one frying pan with a non stick coating and I use it for the omelettes (and lots of other stuff, it is very useful).

I couldn't live without eggs....they are one of the staples of my diet :-) I fix and eat them every way possible.

Had two poached served on sourdough toast this morning.

Now you have done it... made me hungry all over again. I love omelettes and make them often. It always depends on what I have in the house... for what goes in one.

Today I had roasted veggies for lunch. Yummy, and warming... since the oven was on. :)

Moni

I'm a big fan of a simple cheese omelet. I do the stir the center, pull the sides away and let the egg fill-in, kind. I like a looser omelet. When it's not set yet, I turn off the heat, sprinkle shredded parmesan cheese over one half and then fold it over and serve. It's so quick, simple and good. When the homegrown tomatoes are in season in the late summer, I slice a few for the side. Sometimes I fix oven sweet potato fries to go with it, in the winter.

One of my favorite ways is almost a frittata. I roast some frozen red potato sections I buy at Kroger (use my Breville toaster oven for this). Then I cook a few stalks of fresh asparagus in boiling water in a flat pan. I remove them when they still have a tiny bit of "crunch", and cut then in three/four small pieces each.

When omelet is still a bit runny, I put the potatoes, asparagus and shredded parmesan cheese in the middle and let it cook a bit more until it is almost "set". Slide it onto a plate, and I have a quick, one-dish dinner! Delicious!

I don't make them at home. Not sure why. My favorite is smoked salmon, steamed asparagus, sauteed mushrooms, and cream cheese, covered in Hollandaise.

I just made omelets for our breakfast. They had mushrooms, green onions, ham, cheese. I use what I have on hand usually.

Heh, I'm usually too lazy for omelettes. When I make scrambled eggy-bits, it's more one pan frittata style. Heat/cook hot stuff, add scrambled egg and move around that bit to curd up, and top off with the fresh stuff and cheese... and cover and either let sit on the stove on very low or in the oven till eggs are set.

Thanks to all for the ideas. I especially liked to read about putting potatoes in. I like eggs and potatoes but didn't think of making them into an omelette.

Gardengal, my mother's favorite food was eggs. She was raised on a farm by foster parents. They had chickens and lots of eggs but she seldom was allowed to eat one, because her foster mother sold them. It wasn't that they were poor. They were very prosperous and had the first horseless carriage in the community.

Every morning, after she grew up and got married, she had 2 eggs for breakfast. I used to cook them for her. She liked them over easy, but if you broke the yoke, she would slide it off her plate and feed it to the cat. Makes me smile to remember that.

In the summer when our chives our out, we love clipped chives in the eggs. DH makes his with sauted onion and pepper. I do love it with some sauted spinach too.

I love eggs, but don't make omelets very often. That should change!

Most often, I make "eggy rice" -- equal parts of cooked rice scrambled with eggs, with cheese, ham, veggies, or other leftover tidbit scattered on top. Sometimes I fold it in half like an omelet.

We often have omelettes for a light dinner. Usually I fill them with ham, red capsicum, spring onions, tomatoes and a bit of cheese. In Vietnam we also learned to eat omelettes in a crusty mini baguette with chilli sauce, so we have that for lunch on weekends sometimes.

I like all kinds of omelettes. I made one with bacon, sausage and cheese this morning before i went to bed. I love a ham and cheese omelette from the Waffle House. I used to open them up, put the yummy hash browns in the middle and refold it. Sooooooo good. I also like veggie omelets with mushroom, bell pepper and green onion, cheese of course. Sometimes i will eat a veggie omelet with fresh salsa. Sometimes, a good ole cheese omelette is what is needed. All kinds of cheese: cheddar, pepper-jack, american,whatever. I don't usually care for omelettes with both meat AND veggies, but SO brought me an omelette from a cute little place the other day that had bacon,sausage, onion, bell pepper, and tomato. It was pretty good but not something i would make myself. I am eating more and more eggs now that I am fully back on the low carb thing. So its important to keep them interesting. I also love eggs scrambled, fried, boiled, poached, whatever.

Yes, love them in many styles. Try one with hummus, tomatoes, onion, and a little Egyptian spice blend.

We made omelettes for dinner. Sharp cheddar, topped with fresh salsa and sour cream, served with biscuits and chorizo sausage.

A couple of fried eggs topped with Mexican salsa is good enough for me!

When the kids were still here, I would serve an omelette to order dinner every now and then. Fillings/toppings to choose from were shredded cheddar, chopped ham, diced onion, sliced mushrooms, diced tomatoes, diced green pepper. No one ever wanted them for breakfast as they were too filling, but we liked them at dinner.

Eggs don't agree with me, probably just an intolerance. But, once or twice a year I will make a small omelette with cheese, tomatoes and avocado.

Not fond of eggs; dont like the taste or texture, but i can handle an omeltte if it's mostly fixins and just enough egg to hold it all together. My favorite combo is spinach, mushrooms, bacon and pepperjack cheese.

I've never cared for omelets. My mom was a great cook, but maybe she just didn't get omelets, and that colored my experience for life. A lot of brunches will have an omelet station, and if there's plenty of savory in it but not TOO many elements, and it's not over cooked, then maybe it's ok. But I much prefer scrambled eggs.

The exception: the "bacado", a bacon and avocado omelet at our local old-time diner. OMG. The same omelet at the "upstart" (only 20 years old) just isn't the same.

An omelet, just like scrambled eggs, should never be cooked beyond a very "soft" stage. They do continue to cook, and will be dry and strong tasting if cooked to long. Most of the time, they are overcooked at restaurants and "omelet stations".

I make them often with onion and mild Hatch chiles and cheese. I add mushrooms and red peppers if I have them.

I enjoy plain or bacon and/or cheese omelettes. It is one of the first ways I learned to prepare eggs as a kid since I went through a period of not liking fried eggs. I still do scrambled eggs omelet style to this day.

I have never liked the kitchen sink type omelet stuffed with a variety of fillings mixed together. Neither do I like so called breakfast burritos for the same reason. One or two fillings or a filling and a topping is enough. If I want veggies and meats mixed together I prefer them in a skillet meal using potatoes not eggs.

I love all sorts of side meats from bacon or linguica to pork chops or steak. I also like huevos rancheros served with a side of chili and tortillas and tortillas.
I just don't care for a lot of mixed up foods and that applies to omelets as well as casseroles.

When I make fried eggs I like them Spanish style. Until recently I had no idea they were called that. I thought they were simply basted eggs since that was what I grew up knowing. Eggs are slipped into hot olive oil, butter or bacon fat and the fat is immediately spooned over the whites so they cook from top and bottom at once. The yolk ends up with a thin basted "skin" and the white ends up thoroughly set with a slightly crisp, lacy browned edge.

I like omelets. Make them the way my mom used to make them with a little sugar and soy sauce in the eggs. I like them with mushrooms, onions, cheese, and green peppers the most but can eat them with just about any vegetable or meat such as ham in them.

LOVE eggs, always have. I love them anyway any style. My favorite Omelet is spinach, mushroom and swiss cheese.

I have a tendency to forget that omelets are usually considered breakfast fare. My husband wouldn't eat one, so for many years I would only occasionally make one for myself for lunch or supper if he was away. He did like scrambled eggs as long as they were cooked solid and didn't have anything mixed into them, but preferred his eggs fried, over hard, VERY hard! ! !

I like to make my omelets thick and fluffy. Two eggs, add a couple of tablespoons of half & half, and whip just enough to fluff them up. Pour gently into an 8 inch slope sided frying pan that has been lightly coated with melted butter. As the eggs start to cook, very gently draw the edges towards the center so the uncooked egg can seep to the bottom of the pan. When the eggs are almost cooked through, but still very wet on top, add the hot filling ingredients to one side of the omelet, the side that will hit the plate first when you plate it. Add cheese if you're using it. Cover, turn off heat and let it set a few minutes, just until eggs are set and cheese is melted. Loosen edges of omelet, amd gently slide half way out of pan. With a slight lift and flick of the pan, the 'unfilled' side of the omelet will fold perfectly over the filled side.

We were at a breakfast buffet in a (fancy, high end) hotel one time, where a 'chef' (and I use that term very loosely) was making omelets to order. Because I was visiting with someone while waiting after I'd chosen my fillings, I didn't notice until he handed me my plate that everything was mixed together, and the resulting 'omelet' was about as thick as a pancake, and served flat. I was seriously considering offering to show him how to make a 'real' omelet, but my husband vetoed that idea real fast!

But, maybe mixing the filling into the eggs is another accepted style of omelet? And I was the clueless one? I have to admit, it tasted okay, just wasn't anything like what I was expecting.

After reading through this thread and all the good filling ideas here, I just may have to have an omelet again tonight!

Rusty

I love eggs in almost every manner of cooking. As long as there's no brown spots (and it's not dried out/hard), any way it's cooked works for me.

DH and I have stylistic differences. He likes his sandwiches and omelets "dry"; e.g., the latter with fillings but no sauce. I like mine "wet", with either cheese or a sauce for a creamier filling.

We save Hollandaise for the Benedicts. DH would eat it by the cupful if I let him, LOL. We have three Meyer lemon trees, so we're spoiled by using homemade Meyer Hollandaise.

I love omelets but think of them as breakfast food and we have them at least once and perhaps more times a week for breakfast. But actually, they are a great lunch or supper meal as well and I should remember that!

I often make one we call a mexican omelet. Salsa, cheddar jack cheese, banana peppers and bacon. Serve with a bit of Sour Cream on top.

I like French omelets the best. They bake up so thick and fluffy. Then pour a cheese based sauce over all. Oh yummy

DH and I seem to like the same style of omelettes. We both like cheese veggies and salsa. We sometimes add pre-cooked shrimp. I like a bit more onion in mine than he does though. Probably as I don't mind my onions with a bit of a raw bite to them. We don't pre-cook our veggies so they are just steamed inside of the omelette.

We seldom have them for lunch or supper though as we eat eggs for breakfast practically every day and that's enough eggs for me.

I call mine scrambled omelets because I don't like hard edges on my eggs. Basically, I saute my veggies and add in the cooked meat and then scramble eggs over it. I throw in whatever cheese at the end and eat with salsa or ketchup. Right now, I have cilantro, asparagus, and green onions growing outside so that would be a great filling. I also like mushrooms, bell peppers, red onions and bacon or ham.

I should add that I grew up on a chicken farm. We raised them from eggs in incubators to 6 weeks when my dad sold them. We had as many as 200+ at a time. I had to collect the eggs from over 2 dozen chickens everyday.

We ate a lot of eggs and my mom tried all kind of ways to serve them. Funny thing is I don't remember omelettes. We had them cooked every way but that way. I got so sick of eggs and chicken meat, that later for years I didn't eat any.

AAA, I had to Google 'French omelet', it's a new term for me. The directions in the recipe it brought up basically is the method I've been using for years! I don't remember where I learned it, nor do I remember if it had a name at the time. It does make nice fluffy, tender oneletes, though.

Caflower, I grew up on a family farm, meaning that most of what we raised was for our own use, although we did often have eggs, strawberries, milk, etc., for sale. My mother, too, was often looking for ways to use eggs. But omelets were not amongst the ways we ate them. I don't know why, maybe they just weren't all that well known way back when? Also, much of Mom's cooking was 'Americanized' versions of German dishes.

Rusty

I dice up a little precooked sausage, asparagus, broccoli, sweet onion, red peppers. After it's cooked I add provolone cheese.

Rusty this is how I make them.

https://www.incredibleegg.org/recipe/basic-souffle-omelet/

That does sound fluffy and yummy! A 'special occasion' omelet.

This is what Google found when I Looked for French Omelet.

Rusty

I make them like Rusty except I use milk. For me an omelet is something I whip up when I am hungry and want something fast. Less than 10 minute from fridge to table, Not going to take out the mixer or blender, most times I don't even bother with a whisk. I can whisk quite well just using a dinner fork.