Omelette

• Egg foo yung, a Cantonese omelette made with beaten eggs and usually ham[8]
• An oyster omelette, a dish of Hokkien and Teochew origin made with oysters, starch and egg batter

Omelette de la mère Poulard

• Depending on sources, a standard omelette is cooked in butter on medium (or sometimes high[9]) heat,[10] is supposed to be golden brown[9] or "unbrowned or very lightly browned"[10] on the outside and soft in the inside[9] (though variations are possible according to preferences[10]); according to some American cookbooks reflecting high-end restaurant practices, a "French Omelette" should be unbrowned, cooked slowly over medium-low to medium heat, with initial stirring to prevent curds and sticking.[11] Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes[12] or tarragon, chervil, parsley and chives) or chopped onions.
• The Omelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world. It is served without fillings but often served with heavy garnishes.[13]

• Egg Appam is an omelette made with fermented rice batter and coconut milk, an egg is broken into the batter as it cooks.
• In Parsi cuisine, Pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves.[14][15] It is usually served for breakfast with Indian/Irani tea and bread.

• In Betawi cuisine, kerak telor is a traditional spicy omelette that made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping.
• Fuyunghai or puyonghai is a Chinese Indonesian omelette, usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab, shrimp, or minced chicken.

• Kuku is an omelette frequently containing large proportions of other ingredients mixed with beaten egg. The ingredients often include a wide range of greens or vegetables, which differ according to the type of Kuku. Some of these types include Kuku-sabzi (greens Kuku), potato kuku and eggplant kuku.
• Persian Omelette or Tomato Omelette is a common Iranian dish which is basically a mixture of ground or chopped tomato with egg folded in.[Recipe 1] This omelette follows a very simple recipe and therefore is considered a very good option for a quick meal. The dish is generally served hot and on bread.
• Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper.[16][17]
• In Iran, the kind of Omelette which is about ground or chopped tomato with egg folded in, is mostly consumed or served as breakfast rather than dinner or lunch. Cafes in part are judged by the quality of their Omelette, and despite the fact that it is an easy cuisine to prepare at home, people in Iran would rather enjoy it in traditional cafes for breakfast. [18]

• A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.

• In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a special rectangular frying pan. The omelette is cooked by frying a thin layer of egg mixture and then rolling it up quickly with a pair of chopsticks to form a sausage shape in one end of the pan. Another thin layer of egg is then added to the bottom of the pan and is again rolled, with the original rolled, cooked egg at the centre, over to the other end of the pan. This is repeated until all the egg has been used up, resulting in a dense cylindrical omelette containing many thin layers. This is then squeezed into a rectangular or circular cross-section using a sushi mat, and sliced into segments for serving. Omelette (pronounced omuretsu) can mean a Western omelette.
• Omurice (from the English words "omelette" and "rice") is an omelette filled with rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling.[19]
• Tenshindon is a Japanese-Chinese specialty, consisting of a crab meat omelette on rice.[20]

In the Korean cuisine, traditional omelettes are known as Gyeran-mari (계란말이, "rolled-eggs") which is a type of savory banchan. Gyeran-mari is made with beaten eggs, mixed with finely diced vegetables, meats, and seafood. This side dish is often found in most Korean banquet (Janchi) meals, as well as Korean fast food (Bunsik) restaurants.

In the Philippines, omelettes are usually known as torta, they include:

• Tortang dulong or maranay - an omelette, usually crispy, made with tiny fish from the family Salangidae known as dulong in Tagalog and ipon, libgao, or maranay in Visayan.[21][22][23][24] It is sometimes called okoy, though traditional okoy is not an omelette, but rather a type of fritter made with glutinous rice.
• Tortang giniling or tortang picadillo - an omelette with ground meat (usually beef or pork) and sautéed vegetables.[25]
• Tortang gulay - an omelette with peppers, mushrooms, onion, and garlic.
• Tortang kalabasa - an omelette made with finely julienned calabaza, eggs, flour, and salt.[26]
• Tortang kamote - an omelette made with mashed sweet potato, eggs, flour, and salt.
• Tortang talong - an eggplant fritter.[27]

A Spanish omelette

• The Spanish tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced potatoes sautéed in cooking oil. It often includes sliced onions (tortilla de patata con cebolla) and less commonly other additional fillings, such as cheese, bell peppers, or diced ham.

• In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning "egg", and chiao meaning oil-fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally "eggs filled with stuffing".[28]

• A Denver omelette, also known as a Southwest omelette or Western omelette,[29] is an omelette filled with diced ham, onions, and green bell peppers,[30] though there are many variations on fillings. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese and a side dish of hash browns or fried potatoes.[31]
• A Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California, during the gold rush.
• An egg white omelette is a variation which omits the yolks to remove fat and cholesterol,[32] which reside exclusively in the yolk portion of an egg.

While the Spanish term tortilla in Spain and the Philippines is applied to an omelette dish, in Mesoamerica it is a surrogate term for a flatbread made of wheat or corn. An omelette in Mesoamerica is commonly termed as tortilla de huevos, and more colloquially, omleta.