This mega list of amazing omelette and frittata recipes includes the ultimate guide to omelets from around the world - American, French, Italian, Indian, and Japanese - plus tips for making the best omelets and frittatas no matter which style you choose. Pin this roundup now so you’re always ready to whip up a hearty and wholesome breakfast. With these easy recipes, you’ll never run out of ideas to start your day right!
Omelets are an age-old dish traced back to ancient Persia and Iran. Today, they are a popular egg breakfast made mostly from cooking beaten eggs into something like a pancake, adding any fillings you like, and then folding it in half so the fillings are covered on both the top and the bottom – though, that’s not the only way to make one.
Omelets are an easy breakfast that can accommodate many different preferences and are quick to make. Other types of omelets are created by using different fillings and cooking techniques.
What Makes a Basic Omelet?
Eggs: Typically, omelets are made with two or more eggs beaten in a bowl. While it's possible to make an omelet with just egg whites, they are most often made with the whole egg.
Butter or Oil: You will need this to cook your omelet in a skillet.
Seasonings: Salt, pepper, and other herbs and spices make great, basic additions to any omelet.
Fillings: Some people use cheese, which melts from the heat of the eggs. But you don't have to use cheese if you don't want it. Any filling will work. More on that below.
How To Cook An Omelet (American Method)
Beating the Eggs: Beat the eggs in a bowl until the whites and yolks are well combined. Typically, 2-3 eggs are the right amount for a one-person omelet. This will give you enough egg to add filling to.
Heating the Pan: First, heat whatever skillet you have with oil or butter. Don't let the fat burn or smoke. It would help if you prepared your ingredients already so you can add them to the pan immediately when the skillet is hot enough.
Cooking the Eggs: Assuming you are not using any fillings that require sautéing (like onions or mushrooms, which can be cooked in the pan first before adding the eggs), pour the eggs into the pan and gently scramble them, forming them into a broad pancake shape as they cook.
Adding Fillings: Once the eggs start to set, add whatever fillings you use, such as cheese, vegetables, meats, or herbs.
Folding or Rolling: Fold the omelet in half over the fillings, and allow any cheese you may be using to melt. Reduce the heat here so your omelet doesn't burn on the bottom.
Serving: Transfer the omelet to a plate and add any fresh toppings you'd like, such as fresh, chopped tomatoes, avocado, or sour cream.
Sides: Optional sides often include hash browns, fries, or breakfast potatoes.
What Fillings Go Into the Different Types of Omelets?
While you can certainly add anything you wish to an omelet, there are classic combinations that make up the different types of omelets.
Classic French Omelette
The French believe they are owed credit for inventing the omelet (spelled "omelette" in French). However, some history suggests Napolean himself brought the dish with him to France from Egypt, which seems much more plausible given how far back the humble omelet can be traced.
The French omelet is smooth and creamy, with no browning of the eggs. It's filled with cheese and sometimes fresh herbs such as chives or parsley.
While it's a simplified approach as far as toppings go, a French omelet can prove to be quite difficult to get right and is, therefore, the focus of many classes in culinary schools the world overquite difficult to get right and is, therefore, the focus of many classes in culinary schools worldwide.
American Omelet
The American omelet has some interesting history as well. Historians believe it was originally served on bread as a sandwich for cattle drivers. There is also some speculation that it was brought over by Chinese workers who served it as a simplified egg foo young type of dish. It eventually evolved into what we know today as the Denver Omelet.
This American-style omelet tends to be quite fluffy and is often browned on the outside. Typical fillings include ham, shredded cheese, and veggies such as bell peppers, chopped onion, tomatoes, and sometimes cilantro. Other variations include cheddar cheese, bacon, salsa, dill, diced tomatoes, spinach, grated parmesan, asparagus, zucchini, broccoli, or sausage.
An American-style omelet is typically served with a side of toast or even home fries if you get it in a diner.
A version of an American omelet that claims to be healthier is the egg white omelet, which is usually stuffed with vegetables and very little (if any) cheese.
Spanish Omelet (Tortilla Española)
The Spanish omelet is a bit different than what we are used to in the United States. The first mention of it in Spanish history was in 1817. But its origin story is pretty much a legend without much evidence that debates being invented either by General Tomás de Zumalacárregui, or by a poor housekeeper who had nothing much to serve him on his surprise visit and simply tossed this dish together based on what she had at the time.
Another legend says Portuguese prisoners created it in the latter part of the 1600s, but nobody can say for sure how this dish came to be.
The Spanish Omelet is a thick, hearty omelet made with potatoes and onions.
In Spain, omelets are not strictly breakfast food. They can be cut into wedges, served warm, cold, or at room temperature, topped with a sprinkle of chopped parsley, served with a bit of aioli or garlic mayonnaise, paired with a simple salad, served with bread like a sandwich, or with olives and pickles. They can also be paired with a glass of wine or a cold beer, topped with roasted red peppers, served as a tapa at a party, or served with grilled vegetables.
Italian Frittata
The Italian-style omelet is not an American omelet with Italian-style filling.
The Italian omelet is called a frittata. It is similar to a crustless quiche and is never folded. It's also finished in the oven and often includes more fillings, such as meat and vegetables.
Historians have tried to determine the frittata's origins but have failed. All that is known is that it's a Mediterranean dish that could be a version of a similar dish served in Rome in ancient times.
Japanese Tamagoyaki
This dish dates back to the beginning of the 1600s. It became popular in the 1950s when the government started promoting the idea of feeding children more protein. In fact, by the 1960s, it was a very popular dish among children.
This "omelet" consists of several layers of fried egg pancakes rolled together. It's often served with soy sauce and mirin or as a sweet and savory rolled omelet served with soy sauce and sugar.
Indian Masala Omelet
The Indian omelet, also known as the masala omelet, was heavily influenced by the British when they ruled India. They took a regular omelet (like the classic French omelette) and added spices and vegetables to it.
Today, you can find Indian omeletes stuffed with anything from veggies to shrimp or chicken. The spices are usually things like coriander, curry leaves, black pepper, and cumin. They also add chilies, onions, tomatoes, or whatever ingredients are common to their region.
55+ Amazing Omelet Recipes
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