I love chocolate omelets because so many people seem so startled by the idea. A chocolate omelet might seem odd, but eggs take beautifully to chocolate, as anyone who has ever had a chocolate cake or chocolate pudding or a chocolate mousse or a chocolate custard—or a chocolate soufflé—knows.
A ham and cheese omelet is on every menu in every breakfast spot in the United States. It is easy to understand why: A ham and cheese omelet is comfort food, requires no fancy ingredients, and is simple to prepare.
To change it up, you can cook this omelet in the oven, like a frittata. And here’s a tip: dice and salt the eggplant and place in a colander if you think it may be bitter.
This is Connecticut author John E. Finn’s favorite omelet (and it’s dessert!). He says he likes it more than he likes his wife, his kids, and almost as much as he likes his dog. We hope he’s kidding! Fun fact: this boozy omelet is one of the oldest of dessert omelets, simple to make and spectacular to serve.
L.E.O. or lox, egg, and onion meets matzo brei in this simple dish you can have for breakfast, lunch, or dinner.