 | Brunch Omelet TorteSubmitted by: Michele O'SullivanHome Town: San Diego, California, USA Two omelets with a ham and cheese filling all tucked inside a puff pastry crust. A special dish that's bound to impress your guests. |
 | Golden Oven OmeletSubmitted by: John ZonesWhen I have many mouths to feed and little time on my hands, this is the recipe I reach for. Actually, I've made it so many times, I know it by heart! |
 | Hearty Ham OmeletSubmitted by: Charlotte Baillargeon'My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends',' confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. 'Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations.' |
 | Chili Bean Cheese OmeletSubmitted by: Cathee Bethel'In an effort to eat healthier, I've been playing around with some recipes, including this hearty omelet,' writes field editor Cathee Bethel of Lebanon, Oregon. The bountiful blend of tomatoes, kidney beans, cheese and onion makes it a satisfying centerpiece for breakfast, brunch or supper. |
 | Very Veggie OmeletSubmitted by: Jan Houberg'I enjoy serving this light a fluffy omelet to my husband, who always appreciates a new twist on breakfast,' writes Jane Houberg from Reddick, Illinois. 'It's chock-dull of garden goodness.' |
 | Asparagus Crab OmeletsSubmitted by: Taste of Home's Fast Family FavoritesThese eggs are elegant with crab, asparagus and lemon-colored hollandaise sauce prepared from a convenient mix. |
| Cally's OmeletSubmitted by: devinSteak and veggies are sauteed together in this delicious morning favorite made with egg substitute. |
| Potato OmeletSubmitted by: Nancy Harris'My husband developed this quick meal after taking stock of the leftovers in our fridge,' says Nancy Harris of Prince George, British Columbia. 'This hearty omelet is a weekend favorite, because there always seems to be that one leftover potato from Friday's dinner.' |
 | Bacon Omelette Roll with SalsaSubmitted by: KRAFT Shredded Cheese Provided by: Kraft Shredded CheeseThis omelette is baked in a jelly-roll pan, topped with shredded cheese, then rolled, sliced and served with salsa. |
| Fluffy Sausage OmeletSubmitted by: Jean TynerAt Christmastime, we get family members together for a breakfast meal. I serve this omelet with a fruit salad, hash brown casserole and hot biscuits. -Jean Tyner Darlington, South Carolina |
 | Baked OmeletSubmitted by: M. ClaytonThis is a great Christmas breakfast, brunch dish or company breakfast! |
 | Baked Omelet SquaresSubmitted by: BONNIET310Living In: Baton Rouge, Louisiana, USA Scrambled eggs with mushrooms, olives, ham, jalapenos, and Cheddar cheese, baked until firm, then cut into individual square portions. Great for a holiday brunch with sausage, and easily adapted with your favorite ingredients. |
 | Baby Spinach OmeletSubmitted by: HOLLYJUNETender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb cutters perfect start for the day. |
 | Omelet in a BagSubmitted by: maryannGreat for holidays when there are picky eaters in the crowd. Can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake. |
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 | Spanish Potato OmeletSubmitted by: PattyThere's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color. |
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 | Omelet in a MugSubmitted by: Susan Adair'This is a great way to make a quick-and-easy breakfast for one person,' reports Susan Adair of Muncie, Indiana. 'I love to fix this flavorful omelet for my husband, who rarely has time at all to prepare or clean up!' |
 | Omelet Biscuit CupsSubmitted by: Leila ZimmerMy husband's a busy farmer and sometimes eats his breakfast on the run. He's able to take these omelet biscuit cups with him in his truck or tractor cab. |
 | Mushroom Spinach OmeletSubmitted by: Arlene Hammonds'I lightened up this savory dish by using olive oil, one regular egg and three egg whites, explains Arlene Hammonds of Gray, Tennessee. 'For a change of pace, I like to mix diced celery and parsley with different cheeses.' |
