Omelettes
French and American omelettes sit alongside Japanese tamagoyaki in this egg collection. Each preparation offers a different approach to folding, filling, or layering eggs, with attention to the texture of the finished dish.
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In this collection
Classic French Omelette (Omelette Française)
Master the classic French omelette with its smooth, pale exterior and delicate, creamy interior. Made with just eggs, butter, and a little seasoning, this elegant breakfast favorite is…
American Omelette
A perfectly tender American omelette made with eggs, butter, and precise Control Freak temperature control. Master the simple 310°F technique, then customize it with favorite cheeses, meats, vegetables,…
Japanese Tamagoyaki
Breville Control Freak Method Tamagoyaki is one of Japan’s most beloved egg dishes. Delicate layers of lightly seasoned egg are gently rolled together to create a tender, silky…
Spinach Artichoke French Omelette
A classic French omelette is soft, pale, and delicately custardy — never browned, never overfilled. This version uses a lightly diluted spinach artichoke dip as a subtle, savory…
The Bear–Inspired Boursin Omelette
Inspired by the refined French omelette technique featured in The Bear and adapted from Tasting Table, this Boursin omelette is luxuriously soft, delicately folded, and filled with creamy,…
Australian Omelette
Australian all-day cafes have been popping up all over New York City, and each one offers some rendition of a “folded egg”: a large, circular, scramble-omelet hybrid with…
