BREAKFAST, BRUNCH, LUNCH, dinner, even as a midnight snack—no matter when you eat them, omelets are quick, filling, and satisfying. But many cooks are intimidated at the prospect of making them at home—no one wants to eat a rubbery or, worse, soupy omelet, and there’s always the fear of mangling one. I wanted to soothe nerves and find an easy way to make tender, fluffy omelets with customizable stir-ins that required little to no cooking time.
Which kind of omelet was best here? A French omelet is lightly cooked; is very moist, pale, and smooth; and is typically rolled into a cylinder. An American omelet is chunkier and more rustic; is cooked until lightly browned, and is commonly served in a half-moon shape. What I like best about the American…
