Enjoy an omelette for breakfast, brunch, or dinner - they're so easy to make at home, versatile, and a great way to use up leftovers!

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Everyone loves a good omelet, but how about a souffle omelet with two cheeses and a beautiful array of mushrooms? It's beyond fluffy and almost spongy in texture, in a good way.

This recipe makes perfect scrambled eggs that are super soft and creamy. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

This filled omelette is made with spicy sausage, cheese and red pepper and served with salsa verde – that's a breakfast worth getting out of bed for.

I'm proud to say that over the past few years, I've mastered the art of the omelette. Having the right pan makes a difference so I always use the All-Clad, non-stick crêpe and omelette pan . The right kind of spatula helps too! But what first attracted me to this amazing, OMG omelette (

Kai Jeow is a simple, yet satisfying Thai omelette. It is the ultimate comfort food for many people who grew up in the Thai culture.

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Open-faced omelette with garlic mushrooms and taleggio