The success of the omelette depends as much on the quality of the pan and the quantity and distribution of the butter during cooking. A large variety of garnishes may be mixed with the omelette or added just before serving. An omelette can be served either flat or folded, as an entree or dessert, depending on whether or not it is sweet or savoury. It is nearly always served hot. It can also be used as a garnish for soup.

Omelettes were known during the Middle Ages, when they were also called arboulastre d'oeufs. In the 17th century, one of the most famousomellets was omelette du cure, containing soft carp roes and tuna fish, which Brillat-Savarin much admired. Nowadays, a popular omelette is the variety known as Mere Poulard, which owes its fame to the high quality of the Norman butter and eggs as well as to a special knack in the making. Some chefs prefer to beat the whites and yolks seperately to obtain a lighter and foamier omelette. Among the different types of savoury omelettes are:

• omelettes cooked with the flavouring: the flavouring is mixed with the beaten eat for the cooking of the final product.
• filled omelettes: the hot filling is spread out on the omelette, which is then folded over and slipped onto the serving plate.
• garnished omelette: filled omelettes with some garnish placed on the top; if this garnish is accompanied by a sauce or bound with butter, it is poured into a slit made in the omelette. It is usual for a garnished omelette to be surrounded by a ribbon of sauce.
• flat omelettes: made like plain omelettes but with fewer eggs; they are cooked for a longer time and turned over in the pan half way through the cooking. The result is a sort of thick pancake which can be served cold, accompanied by the same garnishes as a plain omelette.

Sweet omelettes are usually filled with jam or poached fruit flavoured with a liqueur; they are sprinkled with suagr and glazed in the oven, or they may be flamed.