Omelet

Easy sides would be a salad of mixed lettuces with balsamic vinaigrette, a whole wheat baguette and roasted baby potatoes. Finish with apple tarts.

Hangtown Fry This omelet hails from Hangtown, a town northeast of Sacramento that was named for the notorious hangings once held there (it's now called Placerville). The dish seems to have come into existence during the Gold Rush, as the high-priced breakfast of a lucky miner, and later became a specialty at San Francisco's Tadich Grill. It is traditionally served with bacon.

Your favorite new breakfast on the run has plenty of melty cheese and spice.

A luscious combination of creamy Boursin cheese and lump crab, cradled by tender omelet. A scattering of crunchy Ritz cracker crumbs seal the deal.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work