Omelettes

An omelette (omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. 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. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

egg, potato and onion dish .

Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables.

Omurice or is a Japanese dish consisting of an omelette made with fried rice and a thin layer of scrambled eggs, usually topped with ketchup. It is a well-known dish also commonly cooked at home. Children in particular enjoy omurice. It is often featured in Japan's version of a children's meal, .

is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyaki. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.

dish

Indonesian spicy omelette dish

Chinese-Indonesian egg dish

sauteed matzo omelette

thumb|255x255px|Makiyakinabe are used to make tamagoyaki, occasionally with the aid of a shaping board.|alt=Man in chef's whites at a stove, cooking in four rectangular pans are square or rectangular cooking pans used to make Japanese-style rolled omelettes (). The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with are commonly used as a side dish in sushi and bentō.

Malay traditional sandwich, popular in Indonesia, Malaysia and Singapore

Tenshindon (), also known as tenshinhan (), is a Japanese Chinese specialty, consisting of a crab meat omelette on rice, named after Tianjin in northern China.

Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.

Thailand rice dish

thumb|Gyeran-mari with ketchup on it. Gyeran-mari (, "rolled-eggs"), dalgyal-mari () or rolled omelette is a dish in Korean cuisine. It is a savory banchan (side dish) made with beaten eggs mixed with several finely diced ingredients, then progressively fried and rolled. Common ingredients include vegetables (onion, carrot, Korean zucchini, scallions, garlic chives), mushroom, processed meat (ham, bacon, imitation crab meat, canned tuna), salt or salted seafood (salted pollock roe, salted shrimp), and cheese. Optionally, gim (seaweed laver) is folded with the omelette. When served, the omelett

Fritaja (Croatian) or frtalja (Slovenian) is a Mediterranean Croatian and Slovenian dish. Both are specialties in Istria and north from Trieste in Goriška Brda and in Soča and Vipava Valleys. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagus, wild hops, herbs as fennel, mint, feverfew and chicory, tomatoes, young garlic sprouts and spices available to add to egg and some other ingredients, as small parts of old bread. Fritaje are many times prepared throughout the year with ham, mushrooms, sausages, bacon, white or red win

Rafanata is an egg-based dish from the Basilicata region of Italy. It is a type of baked frittata made with eggs, horseradish, potatoes, pecorino cheese, and extra virgin olive oil. Rafanata is typical of the Carnival and winter periods.

Okoy, okoi or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.

Thai egg dish

tanzania's national dish

food dish

French egg dish

Indian breakfast dish prepared mostly in Maharashtra

egg-based dish

A crespéou () is a savory Provençal cake made up of omelettes with herbs and vegetables stacked in layers. The dish can be eaten cold, sometimes accompanied with a tomato coulis. The recipe, which appears to be native of Avignon and Haut-Vaucluse (Piolenc and Orange), has become popular throughout the county of Venaissin, the region of Provence, and the countryside around Nice.

Filipino egg and eggplant dish

Iranian spinach omelette

American egg, oyster, and bacon dish