Omelet

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.

Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.

Your favorite new breakfast on the run has plenty of melty cheese and spice.

A luscious combination of creamy Boursin cheese and lump crab, cradled by tender omelet. A scattering of crunchy Ritz cracker crumbs seal the deal.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work