omelette#Mexico and Central America

File:Omelet With Fixings.jpg

Omelettes are believed to have originated in ancient Persia.{{Cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&q=earliest+omelette+persia&pg=PA571|title=The Oxford Companion to Food|last=Davidson|first=Alan|date=August 21, 2014|publisher=OUP Oxford|isbn=9780191040726|page=571|language=en|access-date=November 18, 2020|archive-date=July 1, 2021|archive-url=https://web.archive.org/web/20210701192251/https://books.google.com/books?id=bIIeBQAAQBAJ&q=earliest+omelette+persia&pg=PA571|url-status=live}}{{Rp|65}} According to Breakfast: A History, they were "nearly indistinguishable" from the Iranian dish kookoo sabzi.

According to Alan Davidson, the French word omelette ({{IPA|fr|ɔm.lɛt|lang}}) came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393.{{Cite web |url=http://www.mediadico.com/dictionnaire/definition/omelette/1 |title="Omelette" |access-date=April 9, 2009 |archive-date=March 5, 2014 |archive-url=https://web.archive.org/web/20140305234928/http://www.mediadico.com/dictionnaire/definition/omelette/1 |url-status=dead }} Rabelais (Gargantua and Pantagruel, IV, 9) mentions an homelaicte d'oeufs,"En pareille alliance, l'un appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte d'oeufs". Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784).Three noted by Maguelonne Toussaint-Samat, (Anthea Bell, tr.) A History of Food, revised ed, 2009, p. 326; de Serres note [http://www2.umoncton.ca/cfdocs/cea/livres/doc.cfm?ident=G0028&nform=T&retour=nul "Le glossaire accadien"] {{Webarchive|url=https://web.archive.org/web/20110719202405/http://www2.umoncton.ca/cfdocs/cea/livres/doc.cfm?ident=G0028&nform=T&retour=nul |date=July 19, 2011 }}

Alexandre Dumas discusses several variations of omelette in his Grand dictionnaire de cuisine. 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. The "kirsch omelette " (or rum omelette) is a sweet omelette made with sugar and liquor, either kirsch or rum. The omelette is rolled and sprinkled with powdered sugar. 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. Another sweet omelette, attributed to a royal cook of Prussia, is made with apples and brown sugar glaze. Of the Arabian omelette, Dumas writes "I have been concerned in this book to give the recipes of peoples who have no true cuisine. Here, for example, is a recipe the Bey's cook was good enough to give me." The omelette itself is made with an ostrich egg and served with a spicy tomato-pepper sauce.Alexandre Dumas' Dictionary of Cuisine, 1873

{{nutritional value

| name = Omelette, plain

| kJ = 657

| water = 75.9 g

| protein = 10.6 g

| fat = 12 g

| carbs = 0.7 g

| iron_mg = 1.5

| calcium_mg = 47

| magnesium_mg = 10

| phosphorus_mg = 162

| potassium_mg = 114

| sodium_mg = 161

| zinc_mg = 0.9

| selenium_ug = 26.7

| vitA_ug = 172

| pantothenic_mg = 1.2

| folate_ug = 39

| thiamin_mg = 0.1

| riboflavin_mg = 0.4

| niacin_mg = 0.1

| vitB6_mg = 0.1

| vitB12_ug = 1.1

| vitK_ug = 4.5

| vitD_iu = 29

| vitE_mg = 1.2

| choline_mg = 212

| opt2n = Cholesterol

| opt2v = 356 mg

| source_usda = 1

| note = [https://web.archive.org/web/20160313104758/https://ndb.nal.usda.gov/ndb/foods/show/119?manu=&fgcd= Link to USDA Database entry]

}}

• Egg foo young, a Cantonese omelette made with beaten eggs and usually ham.{{Cite web |url=https://www.recipetineats.com/egg-foo-young/ |title=Egg Foo Young (Chinese Omelette) |date=23 February 2019 |access-date=May 19, 2024 }}
• An oyster omelette, a dish of Hokkien and Teochew origin made with oysters, starch and egg batter

{{gallery |width=150 |height=110 |align=center

|File:Efy.JPG|Egg foo young

|File:Oyster omelette - Singapore style.JPG|Oyster omelette

}}

• Depending on sources, a standard omelette is cooked in butter on medium (or sometimes high) heat, is supposed to be golden brown or "unbrowned or very lightly browned" on the outside and soft in the insideGinette Mathiot (éd), La Cuisine pour tous, 1955, p.107 : "(...) laissez cuire à feu vif. L'omelette doit être dorée à l'extérieur, baveuse au centre." (though variations are possible according to preferences{{cite book|author=Terese Allen|title=The Ovens of Brittany Cookbook|url=https://books.google.com/books?id=m_xcJXG1wyUC&pg=PA79|year=1991|publisher=The Guest Cottage, Inc.|isbn=978-0-942495-11-9|pages=79–|access-date=August 31, 2019|archive-date=July 1, 2021|archive-url=https://web.archive.org/web/20210701192253/https://books.google.com/books?id=m_xcJXG1wyUC&pg=PA79|url-status=live}}); 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.{{Cite web|url=https://www.bonappetit.com/test-kitchen/how-to/article/perfect-french-omelet-hint-will-butter|title=How to Perfect the French Omelet (Hint: There Will Be Butter)|date=March 27, 2017|website=Bon Appétit|language=en|access-date=June 27, 2019|archive-date=June 27, 2019|archive-url=https://web.archive.org/web/20190627172547/https://www.bonappetit.com/test-kitchen/how-to/article/perfect-french-omelet-hint-will-butter|url-status=live}} Seasoned with just salt and pepper, this omelette is often flavored with finely chopped herbs (often fines herbesJulia Child, Bertholle, L., Beck, S., Mastering the Art of French Cooking (Vol. I), page 135, Knopf, 1961 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.{{Cite news|url=https://www.theguardian.com/food/2019/jun/04/bon-appetit-how-i-rediscoved-the-joys-of-french-cuisine|title=Bon appétit! How I rediscovered the joys of French cuisine|last=Cloake|first=Felicity|date=June 4, 2019|work=The Guardian|access-date=October 2, 2019|language=en-GB|issn=0261-3077|archive-date=September 2, 2019|archive-url=https://web.archive.org/web/20190902203452/https://www.theguardian.com/food/2019/jun/04/bon-appetit-how-i-rediscoved-the-joys-of-french-cuisine|url-status=live}}
• The Provençal omelette is more similar to a frittata than to a traditional rolled or folded French omelette.{{Cite book |last=Wolfert |first=Paula |url=https://www.worldcat.org/oclc/298538015 |title=Mediterranean clay pot cooking: traditional and modern recipes to savor and share |date=2009 |publisher=John Wiley & Sons |isbn=978-0-7645-7633-1 |location=Hoboken, N.J. |pages=280–281 |oclc=298538015 |author-link=Paula Wolfert}} The eggs are cooked like a traditional French omelette until the time any fillings are added; instead of adding fillings in a strip or on half the omelette, they are scattered over the entire surface of the omelette, and then the entire omelette is flipped and slipped back into the pan to cook what had been the top and is now the bottom. A tourne omelette or vire omelette, a concave platter similar to a cake plate, is often used as an aid and can be used to serve the finished omelette. According to Bernard Duplessy the tourne omelette dates to "several centuries before Christ".
• Crespéou, another Provençal dish (also called gateau d'omelettes or omelettes en sandwich), is made by stacking open-faced omelettes.{{Cite news |last=Schrambling |first=Regina |date=2007-07-11 |title=Ratatouille? Mais non! (pt. 1) |pages=52 |work=The Los Angeles Times |url=https://www.newspapers.com/clip/93289554/crespou-pt-1/ |access-date=2022-01-23}}{{Cite web |last=Schrambling |first=Regina |date=11 July 2007 |title=Edible ticket to Provence. Crespeou Ratatouille part 2 |url=http://www.newspapers.com/image/?clipping_id=93289621&fcfToken=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJmcmVlLXZpZXctaWQiOjE5MzYyNDA4OSwiaWF0IjoxNjQyOTY5NTMzLCJleHAiOjE2NDMwNTU5MzN9.dWl2uqZuUqt0qod_rLJpznbukYWvJ3_u_p9K0dQIjqU |access-date=2022-01-23 |website=Los Angeles Times |language=en}}

{{gallery |width=150 |height=110 |align=center

|File:Omelet de la Mere Poulard.jpg|alt1=Souffle omelet on a plate|Omelette de la mère Poulard|File:Blond unbrowned omelet with mushrooms and herbs.jpg|Blond unbrowned omelet with mushrooms and herbs

}}

• In Parsi cuisine, pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves.{{Cite book|url=https://books.google.com/books?id=mvECWRx4SkkC&q=parsi+pora+recipe&pg=PA86|title=My Bombay Kitchen: Traditional and Modern Parsi Home Cooking|last=King|first=Niloufer Ichaporia|date=June 18, 2007|publisher=University of California Press|isbn=9780520933378|language=en|access-date=November 18, 2020|archive-date=July 1, 2021|archive-url=https://web.archive.org/web/20210701192253/https://books.google.com/books?id=mvECWRx4SkkC&q=parsi+pora+recipe&pg=PA86|url-status=live}} It is usually served for breakfast with Indian/Irani tea and bread.

File:Onion omlette.jpg

• In India, eggs are beaten with onions and poured directly on a hot pan with salt and pepper. These omelettes are consumed frequently in many Indian households.
• Bread Omlette, a widespread indian snack made with Bread and egg is famous across India.

File:Egg kalakki.webp

• In South Indian hotels, omlette is mixed with the mutton gravy (salna) in a semi-cooked manner and many omlette variants like Kalakki, Plain Omlette, Karandi Omlette, Podi Omlette are widespread found in Tamilnadu.

• 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.

{{gallery |width=150 |height=110 |align=center

|File:Kerak telor Betawi.jpg|Kerak telor

}}

• Iranian omelette is an omelette differing from its European counterpart in that it contains tomatoes, tomato paste and frequently other ingredients such as fried onions.
• Kuku is an omelette frequently containing large proportions of other ingredients, including herbs, folded in.
• Nargesi or spinach omelette is an Iranian dish, made with fried onions and spinach, and is spiced with salt, garlic, and pepper.{{cite web | url=http://hamshahrionline.ir/details/153594 | title=آشنایی با روش تهیه نرگسی؛ غذای رژیمی | date=12 December 2011 | publisher=Hamshahri newspaper | access-date=September 19, 2013 | archive-date=September 30, 2013 | archive-url=https://web.archive.org/web/20130930001101/http://hamshahrionline.ir/details/153594 | url-status=live }}{{cite web | url=http://www.aashpazi.com/spinach-omelette | title=SPINACH OMELETTE | access-date=September 19, 2013 | archive-date=September 22, 2013 | archive-url=https://web.archive.org/web/20130922184320/http://www.aashpazi.com/spinach-omelette | url-status=live }}

{{gallery |width=150 |height=110 |align=center

|File:Kuku Sabzi (Iranian food).jpg|Kuku|File:Nargesi omelette.jpg|Nargesi

|File:Iranian omelet.jpg|Iranian omelette with tomato

}}

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

{{gallery |width=150 |height=110 |align=center

|File:Frittata-2.png|Frittata}}

• 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.
• Omurice (from the French word "omelette" and English word "rice") is an omelette filled with fried rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling. There are several styles of this dish, including omelette cooked and filled with fried rice, a soft-cooked omelette served over the fried rice that is then sliced open, and a "tornado" style omelette over the rice.
• Tenshindon is a Japanese-Chinese specialty, consisting of a crab meat omelette on rice.{{cite web | last=Itoh | first=Makiko | title=Tenshinhan: A made-in-Japan omelette with Chinese influences | website=The Japan Times | date=September 14, 2019 | url=https://www.japantimes.co.jp/life/2019/09/14/food/tenshinhan-made-japan-omelette-chinese-influences/ | access-date=October 6, 2019 | archive-date=October 6, 2019 | archive-url=https://web.archive.org/web/20191006152818/https://www.japantimes.co.jp/life/2019/09/14/food/tenshinhan-made-japan-omelette-chinese-influences/ | url-status=live }}

{{gallery |width=150 |height=110 |align=center

|File:鳥焼き居酒屋_(39394233682).jpg|Tamagoyaki

|File:Omurice by Taimeiken.jpg|Omurice

}}

In 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 Korean banquet (janchi) meals, as well as Korean fast food (bunsik) restaurants.

{{gallery |width=150 |height=110 |align=center

|File:Aehobak-gyeran-mari.jpg|Gyeran-mari

}}

While the Spanish terms tortilla (in Spain) and torta (in the Philippines) are applied to an omelette dish, in Mexico & Central America tortilla is a term for a flatbread made of wheat or corn, while torta is used for a type of sandwich. An omelette in Mexico (& Central America) is sometimes termed as tortilla de huevos, but the term omelette is widely used.{{Citation needed|date=April 2024}}

In the Philippines, omelettes are known as torta, usually encountered with the enclitic -ng ("tortang") indicating it modifies the next word (the main ingredient); e.g. tortang hipon = torta ("omelette") + -ng and hipon ("shrimp"), meaning "shrimp omelette". There are many types of torta which are named based on their main ingredients. They include:

• Tortang alamang or tortang hipon{{Cite web|url=https://www.recipegoulash.com/recipes/crispy-tortang-alamang-or-hipon-recipe/#Crispy_Tortang_Alamang_Recipe|title=CRISPY TORTANG ALAMANG OR HIPON RECIPE|date=October 4, 2021|access-date=December 17, 2021|archive-date=December 17, 2021|archive-url=https://web.archive.org/web/20211217044613/https://www.recipegoulash.com/recipes/crispy-tortang-alamang-or-hipon-recipe/#Crispy_Tortang_Alamang_Recipe|url-status=dead}} – an omelette with krill or small shrimp. Also known as shrimp fritters,{{Cite web|url=https://www.delishph.com/small-shrimp-fritters-tortang-alamang-3/|archive-url=https://web.archive.org/web/20211217044613/https://www.delishph.com/small-shrimp-fritters-tortang-alamang-3/|url-status=usurped|archive-date=December 17, 2021|title=Small Shrimps Fritters (Tortang Alamang)|date=March 19, 2019}} although this term usually refers to okoy, a fritter made with shrimp and various vegetables (as well as other variations without shrimp).
• Tortang carne norte – an omelette made from corned beef mixed with eggs. A common cheap breakfast dish.
• 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.{{cite web |title=Tortang Dulong Recipe |url=https://panlasangpinoy.com/tortang-dulong-fish-omelet-recipe/ |website=Panlasang Pinoy |date=18 August 2010 |access-date=June 9, 2020 |archive-date=June 9, 2020 |archive-url=https://web.archive.org/web/20200609134805/https://panlasangpinoy.com/tortang-dulong-fish-omelet-recipe/ |url-status=live }}{{cite web |title=15 Filipino Foods I Bet You Haven't Tried in the Philippines! |url=http://www.becomingfilipino.com/15-filipino-foods-i-bet-you-havent-tried-in-the-philippines |website=BecomingFilipino |date=4 March 2015 |access-date=June 9, 2020 |archive-date=June 9, 2020 |archive-url=https://web.archive.org/web/20200609134918/http://www.becomingfilipino.com/15-filipino-foods-i-bet-you-havent-tried-in-the-philippines |url-status=live }} 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.{{cite web|last1=Merano|first1=Manjo|title=Tortang Giniling Recipe|url=http://panlasangpinoy.com/2010/06/14/tortang-giniling-omelet-recipe/|website=Pansalang Pinoy|date=14 June 2010 |access-date=February 12, 2015|archive-date=February 14, 2015|archive-url=https://web.archive.org/web/20150214194010/http://panlasangpinoy.com/2010/06/14/tortang-giniling-omelet-recipe/|url-status=live}}
• Tortang gulay – an omelette with peppers, mushrooms, onion, and garlic.
• Tortang kalabasa – an omelette made with finely julienned calabaza, eggs, flour, and salt.
• Tortang kamote – an omelette made with mashed sweet potato, eggs, flour, and salt.
• Tortang sardinas – an omelette made with shredded canned smoked sardines (tinapa){{cite web |title=Tortang Sardinas ( Sardines Omelette) |url=https://www.pinoycookingrecipes.com/recipe/tortang-sardinas-sardines-omelette |website=Pinoy Cooking Recipes |access-date=10 December 2021}}
• Tortang talong – an eggplant omelet with whole grilled eggplants. Versions stuffed with ground meat (giniling) and vegetables are called relyenong talong.

{{gallery |width=150 |height=110 |align=center

|File:EGGPLANT TORTA.jpg|Tortang talong (grilled eggplant)

|File:Tortang carne norte (Corned beef omelet) - Philippines 03.jpg|Tortang carne norte (corned beef)

|File:Tortang sardinas (Philippines) - Canned sardines omelet 03.jpg|Tortang sardinas (smoked sardines)

|File:Tortang Kalabasa (Calabaza omelet - Philippines) 02.jpg|Tortang kalabasa (calabaza)

|File:4340Tortang Alamang 01.jpg|Tortang alamang (alamang shrimp)

|File:2931Photos taken during the 2020 coronavirus pandemic in Baliuag 46.jpg|Tortang dilis (anchovies)

}}

• {{lang|pnt|Foustoron}} is an omelette made by the Pontic Greeks.{{cite book |author1=Thomai Kiziridou |title=Pontian Delicacies |date=2007 |publisher=Kyriakidis |isbn=978-960-343-648-5 |pages=380 |language=Greek}} Foustoron is made with eggs fried in butter or oil; the omelette can be served plain or seasoned. Some modern varieties include yogurt and cheese. The recipe varied widely by region: some recipes included onion and dried red peppers, while others did not.{{citation needed|date=May 2021}}

• 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.

{{gallery |width=150 |height=110 |align=center

|File:Tortilla de patata - San Sebastián.jpg|Tortilla de patatas

|File:Tortilla patatas.jpg|Tortilla de patatas

}}

• In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning "egg", and chiao meaning splattered), 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".{{cite web | title=Kai Yat Sai Talay (Thai Omelette With Seafood) Recipe | website=Food.com | date=March 4, 2008 | url=https://www.food.com/recipe/kai-yat-sai-talay-thai-omelette-with-seafood-289864 | access-date=October 6, 2019 | archive-date=October 6, 2019 | archive-url=https://web.archive.org/web/20191006151557/https://www.food.com/recipe/kai-yat-sai-talay-thai-omelette-with-seafood-289864 | url-status=live }}

An omelette Arnold Bennett incorporates smoked haddock, hard cheese (typically Cheddar) and cream.Ayto, John. [https://www.oxfordreference.com/view/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-1424 "Arnold Bennett"], The Diner's Dictionary, Oxford University Press, 2012. Retrieved 3 June 2020 {{subscription required}} {{Webarchive|url=https://web.archive.org/web/20200603204640/https://www.oxfordreference.com/view/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-1424|date=3 June 2020}} 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.Rhodes, Gary. [https://books.google.com/books?id=DRURAAAAQBAJ&dq=Roho+Imperial+Palace&pg=PT162 "Omelette Arnold Bennett"] {{Webarchive|url=https://web.archive.org/web/20200603210338/https://books.google.co.uk/books?id=DRURAAAAQBAJ&pg=PT162&lpg=PT162&dq=Roho+Imperial+Palace&source=bl&ots=ds1IT1iqiW&sig=ACfU3U24o1Z3v7uirX_Ddr1JMguEa3LBBA&hl=en&sa=X&ved=2ahUKEwjI9fq7wubpAhV3UhUIHXt7AooQ6AEwFHoECAoQAQ#v=onepage&q=Roho%20Imperial%20Palace&f=false|date=3 June 2020}}, New British Classics. Retrieved 3 June 2020. Cooks including Marcus Wareing, Delia Smith, Gordon Ramsay, Felicity Cloake and Hugh Fearnley-Whittingstall have published recipes.[https://www.deliciousmagazine.co.uk/recipes/omelette-arnold-bennett/ "Marcus Wareing's omelette Arnold Bennett"] {{Webarchive|url=https://web.archive.org/web/20200603210137/https://www.deliciousmagazine.co.uk/recipes/omelette-arnold-bennett/|date=3 June 2020}}. Delicious; [https://www.deliaonline.com/recipes/type-of-dish/omelette-recipes/easy-omelette-arnold-bennett "Easy Omelette Arnold Bennett"] {{Webarchive|url=https://web.archive.org/web/20191109133116/https://www.deliaonline.com/recipes/type-of-dish/omelette-recipes/easy-omelette-arnold-bennett|date=9 November 2019}}, Delia Online; and [https://www.gordonramsayrestaurants.com/news-and-press/savoy-grill-arnold-bennett-omelette-recipe/ "Savoy Grill Arnold Bennett Omelette Recipe"] {{Webarchive|url=https://web.archive.org/web/20200604031910/https://www.gordonramsayrestaurants.com/news-and-press/savoy-grill-arnold-bennett-omelette-recipe/|date=4 June 2020}}, Gordon Ramsay Restaurants. Retrieved 3 June 2020.{{Cite news |last=Cloake |first=Felicity |author-link=Felicity Cloake |date=2015-06-04 |title=How to make the perfect omelette Arnold Bennett |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2015/jun/04/how-to-cook-perfect-omelette-arnold-bennett-recipe |access-date=2025-04-01 |work=The Guardian |language=en-GB |issn=0261-3077}}

• {{anchor|Denver}} The Denver omelette, also known as a Southwest omelette or Western omelette,{{cite book | last=Ayto | first=J. | title=The Diner's Dictionary: Word Origins of Food and Drink | publisher=OUP Oxford | series=Oxford Quick reference collection | year=2012 | isbn=978-0-19-964024-9 | url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA115 | access-date=October 6, 2019 | page=115 | archive-date=July 1, 2021 | archive-url=https://web.archive.org/web/20210701192253/https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA115 | url-status=live }} is filled with diced ham, onions, and green bell peppers,{{cite book | last1=of | first1=S.T. | last2=Oseland | first2=J. | title=Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen | publisher=Weldon Owen | year=2014 | isbn=978-1-61628-735-1 | url=https://books.google.com/books?id=EOMnDQAAQBAJ&pg=PA124 | access-date=October 6, 2019 | page=124 | archive-date=February 6, 2020 | archive-url=https://web.archive.org/web/20200206144719/https://books.google.com/books?id=EOMnDQAAQBAJ&pg=PA124 | url-status=live }}{{Citation needed|date=June 2021}} though there are many variations on fillings. Often served in the Southwestern United States, it sometimes has a topping of cheese and a side dish of hash browns or fried potatoes.{{Cite web |url=http://www.tastebook.com/recipes/1800848-Denver-Omelette-Scrambler |title=Denver Omelette Scrambler |access-date=December 30, 2010 |archive-url=https://web.archive.org/web/20110716193144/http://www.tastebook.com/recipes/1800848-Denver-Omelette-Scrambler |archive-date=July 16, 2011 |url-status=dead }}
• The hangtown fry, containing bacon and breaded oysters, originated in Placerville, California, during the Gold Rush.
• The egg white omelette omits the yolks to remove fat and cholesterol.{{cite book | last1=Brewer | first1=S. | last2=Siple | first2=M. | title=Low-Cholesterol Cookbook For Dummies | publisher=Wiley | year=2011 | isbn=978-1-119-99679-8 | url=https://books.google.com/books?id=0K68jDf64WIC&pg=PT94 | access-date=October 6, 2019 | page=pt94 | archive-date=July 1, 2021 | archive-url=https://web.archive.org/web/20210701192254/https://books.google.com/books?id=0K68jDf64WIC&pg=PT94 | url-status=live }}

File:Neary Khmer, 2018-01-02 (009).jpg|Bitter melon omelette, a common dish in Southeast Asia

File:Omlette-fold.jpg|An omelette foldover

File:Masala omelette with bread toasties.jpg|Masala omelette with bread toasties

File:Veggie Omelette upside down.jpg|Vegetable omelette

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Category:World cuisine

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