An omelette is a seemingly simple dish but most chefs will assure you that it takes a bit of skill to cook properly. In Britain, an omelette is best known as a breakfast staple but it can easily be elevated to a main course with the addition of a couple of ingredients. For example, potatoes can transform a humble breakfast omelette into a glorious Spanish omelette. Likewise, an Omelette Arnold Bennett uses hollandaise and smoked haddock to turn the dish into a luxurious supper.
Adding chopped-up herbs or leaves to the egg mixture at the start is a fuss-free way of introducing new flavours to an omelette.
Cheese is a classic omelette filling but try crab, smoked fish, lobster or spring vegetables too.
Nathan Outlaw's Bacon and pea omelette with cheese glaze is a great example of how new flavours can be used to enhance this simple egg dish.