There are many amazing breakfast recipes out there, but nothing can get me out of bed on a lazy weekend like an omelet stuffed with melty cheese and herbs. This classic dish is so easy that it can be made before you’ve even had your first cup of coffee (omelets also make an ideal breakfast-for-dinner!).

Plus, omelets go great with side dishes like sheet-pan home fries, a fresh berry fruit salad, and, of course, crisp, oven-cooked bacon. Before you run to get that carton of eggs, here are a few tips for omelet perfection.

What’s the difference between French omelets and American omelets?

Unlike the somewhat fussy tri-fold French omelet I stressed out over perfecting in cooking school, American diner-style omelets — what we typically simply just call an “omelet” in the U.S. — are simple. Here are the key differences between them:

Tips for making a great omelet

Best omelet fillings

You can make a great minimalist omelet without filling, but fillings are half the fun. Just make sure you have them prepped before eggs hit the pan. Remember: Omelets cook (and overcook) quickly and wait for no one.

How to make an omelet

How to tell when an omelet is done

The omelet is done when the cheese is just melted and the eggs look just set or a little bit wet. Keep in mind that eggs cook quickly and will continue to cook after you slide the omelet out of the pan.

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