omelet

Fresh peas are not yet available in these parts- I won't see the ones I planted in my garden for a while yet, so I've used organic frozen peas in this recipe instead.

Whereas a classic French omelet is soft through and through, with as little browning as possible, the souffl'omelet has a butter-bubbled exterior that girds a creamy yet airy, super puffed middle.

y go-to road trip sandwich when I visit Spain is the ubiquitous and satisfying Spanish omelet (also known as tortilla española) on a sweet baguette.

Another way to eat pizza for breakfast—without, you know, literally eating pizza for breakfast.

I learned about sweet omelets from a friend of mine who was living in Finland and told me about eating omelets with jam.

his recipe is a classic Parsi breakfast; this iconic dish is creamy, soft scrambled eggs with a little bit of heat, bright and fragrant.

Since first being published in 2003, Ferran Adrià's iconic Spanish tortilla recipe has had a life of its own across the internet (and many cookbooks), and has seen many additions and tweaks (flipping vs. not, crushing the chips vs. not, kettle vs. thin chips).

If you spent any time growing up in India and traveling its length and breadth by train, you'd have likely grown up with this omelet sandwich—on the train, and on platforms of obscure towns.

"Making one big omelet and folding it in half is easy, whereas making two smaller rolled omelets is hard. Even if you nail it, one person gets stuck with a not-quite-hot omelet. I probably wouldn't mess with pea tendrils and a creamy ricotta filling on a weekday morning, but I'd serve this breakfast for dinner any night."

Egg foo young is quietly receding into the realm of the nostalgic. Once a ubiquitous staple, the dish is now harder and harder to find in American Chinese restaurants. Yet, despite its somewhat faded glory, egg foo young holds potent allure and a couple of important lessons in texture, culinary resourcefulness, and building delicious sauces.