It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above.

One is an omelette with fresh herbs (parsley, chives and tarragon), another is a variation with mushrooms that Dumas says may be adapted using green peas, asparagus, spinach, sorrel or varieties of truffles.

A hot poker is used to burn a design into the omelette and it is served with a sweet sauce made of liquor and apricot jam.

They include: An omelette Arnold Bennett incorporates smoked haddock, hard cheese (typically Cheddar), and cream.

[30] It was created by the chef Jean Baptiste Virlogeux at the Savoy Grill in London for the writer Arnold Bennett, who was a frequent customer.