When a friend taught my husband to cook eggs ahead of time for weekday lunches, I realized I needed to learn too since eggs prove versatile enough for any meal. Omelets made ahead mean terrific weekday breakfasts in no time or elegant lunches on the go.

When possible, I buy eggs from a local farmer. The eggs are just a few days old. Cooked side by side, fresh eggs versus supermarket eggs taste richer and have brighter yolks and whiter whites.

The secret to all egg cooking is gentleness especially when working in advance. Slightly undercooked eggs will allow for reheating without overcooking. Adding cream or other dairy to beaten eggs destined for scrambles or omelets keeps them ultra-moist — helpful when reheating later. Fillings for a make-and-take omelet can range from simple shreds of cheese and chopped fresh herbs, to smoked salmon, bits of tomato and red onion, to thin slices of fully cooked chicken sausage. I like to cook a few small potatoes in the microwave and then toss them with olives for a simple but highly impactful filling.

Prep: 25 minutesCook: 20 minutesMakes: 5 servingsSubstitute 2 cups cooked vegetables, such as broccoli florets, diced asparagus or sautéed bell peppers for the potatoes.20 fingerling or other very small potatoes, about ½ pound½ cup sliced pitted olives, such as Kalamata½ cup crumbled, shredded or diced cheese, such as goat cheese, feta, cheddar or Swiss¼ cup thinly sliced fresh chives or green onion tops¼ teaspoon minced fresh or dried thyme¾ teaspoon saltFreshly ground pepper12 large eggs½ cup half-and-half, heavy (whipping) cream, sour cream, mascarpone or crème fraîcheExtra-virgin olive oilSalsa or chunky tomato sauce, for servingPut potatoes into a medium microwave-safe bowl. Add two tablespoons water, and cover with plastic wrap vented at one corner. Microwave on high (100 percent power) until fork tender, five minutes. Drain and let cool. Slice thinly.Mix potatoes with olives, cheese, chives and thyme. Season with quarter- teaspoon salt and pepper to taste.Break eggs into a large glass measure or pitcher with a pour spout. Use an immersion blender or whisk to mix eggs. Whisk in half-and-half, remaining half-teaspoon salt and quarter-teaspoon pepper until smooth.Heat a 6-inch nonstick skillet over medium heat. When hot, lightly film the pan with olive oil. Pour about half-cup of the egg mixture into the pan. Mixture should set immediately at edges.Use a large fork to gently lift cooked portions of eggs toward the center of the pan and to allow the liquid eggs to be in contact with the hot pan. Tilt skillet to allow eggs to cover the bottom of the pan.When eggs are mostly set, put 3 to 4 tablespoons of the potato mixture on one side of the omelet. Use a flexible rubber spatula to gently fold omelet in half. Then gently roll the omelet out onto a plate. Cool. Repeat with remaining eggs and filling.Pack each cooled omelet into a container. Pack a little container of salsa or sauce alongside. Cover and refrigerate for up to three days. To reheat, microwave on high (100 percent power) until hot, about one minute. Serve topped with salsa.