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.

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

This is an American-style Italian frittata or Spanish tortilla, an open-faced omelet that's a great last-minute brunch dish. The potato chips are layered throughout yet still retain their firm texture. (You don't even need to add salt to the eggs, because the potato chips provide the seasoning.) You can enjoy this warm or at room temperature, with sour cream on the side. Or if you're a ketchup-on-your-eggs person, use the San Marzano ketchup. (After I came up with this dish, I saw similar versions done by José Andrés and Ferran Adrià. A good idea is a good idea no matter how many people come up with it.)

The perfect omelet is a gently oval shape of coagulated egg enclosing a tender custard of eggs. It can be a plain breakfast omelet flavored only with salt, pepper, and butter, or it can be a quick main course luncheon omelet filled or garnished with chicken livers, mushrooms, spinach, truffles, smoked salmon, or whatever the cook wishes—an attractive use for nice leftovers, by the way. And you can make an omelet in a number of ways, such as the scrambled technique, the tilt-and-fold method, and so forth. I have always preferred the 2-to-3-egg omelet made by my old French chef teacher’s shake-and-jerk system, as follows. If this is your first attempt, go through the movements of the jerk—and note it is not a toss, it is a straight jerk toward you—and practice the unmolding technique. Serve the whole family for breakfast, so you’ll be making 4 or 5 omelets or more and will get the feel. It’s a very fast lesson, since an omelet takes only about 20 seconds to make.

This dish might not be to everyone's (westernized) taste on a hungover morning, and it's also a breakfast with many components—rice, grilled fish, miso soup, pickles and a Japanese-style omelette—and some relatively obscure ingredients. Having said that, this is as clean, wholesome and nutritious as breakfast gets, so if anything is going to make you feel better it may well be this. However, I advise you to steer clear of tofu with a hangover (vegetarians: you may shoot me now); I've used cubes of potato instead.