Omelet

An omelet can be as delicious plain as filled with an almost endless array of cooked vegetables, cheeses, herbs, smoked meats, fish, and more. Look in your refrigerator and utilize leftovers such as grilled asparagus, cooked broccoli, or spinach. I always garnish the omelet with a sauce, salsa, or herb that complements the filling.

These Provençal eggs, laced with softened onions and chard, never fail to elicit sighs of appreciation. I'm forever grateful to Nathalie Waag for making trouchia when she came to visit—it has since become a favorite. The trick to its success is to cook everything slowly so that the flavors really deepen and sweeten.

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.

Who needs toast when you have golden croutons in this otherwise classic omelet?

It's delicate in flavor and texture. Marjoram fuses with zucchini and egg in this simple, meltingly tender flat omelet—one that Olney found "completely attractive" and insisted is best at room temperature, prepared 20 to 30 minutes before serving.

A yellow pepper purée gives these egg white omelets color and tenderness without adding fat.

María de los Angeles Rodr‭guez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.

We tested this recipe with a variety of cornmeal brands, all of which worked fine. Do not substitute polenta, however; it made the soufflé much too heavy.

Offer with your favorite tossed green salad and some crusty bread.