Fluffy omelet with asparagus

For ➍

225 g asparagus, rinsed & tough ends snapped off

8 large eggs, separated

120 g shredded sharp cheddar cheese

6 cl milk

65 g all-purpose flour

½ ts cayenne or paprika

½ ts salt

1 tbs butter

Cut asparagus into 2-3 cm lengths. In a  pan over high heat, bring 25 cl to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 m. Drain, rinse with cold water, and drain again.

Meanwhile, in a large bowl, mix egg yolks, 4/5 of the cheese, milk, flour, cayenne, and salt until well blended. Stir in asparagus.

In another large bowl, with a mixer on medium speed, beat egg whites until stiff peaks form. Spoon about a quarter of the whites into yolk mixture; stir to combine. Scrape yolk mixture into bowl with remaining whites and fold together gently just to combine; do not overmix.

In an  ovenproof frying pan over medium-high heat, melt butter; swirl pan to coat. Pour in egg mixture and smooth top with a heatproof, flexible spatula. Cook until edges appear set and dry and bottom is browned (loosen edges with spatula to check), 7 to 8 m.

Transfer pan to oven and broil 10-12 cm from heat until omelet is puffed, set, and lightly browned, 3 to 5 m. Sprinkle evenly with remaining cheese; broil until cheese is melted and bubbling, 1 m longer. 

Serve at once from pan, spooning onto plates. 

Asian variant:

225 g asparagus, rinsed & tough ends snapped off

8 large eggs, separated

250 g scallions, chopped

6 cl miso stock

65 g all-purpose flour*

½ ts salt

1 tbs butter

Cut asparagus into 2-3 cm lengths. In a  pan over high heat, bring 25 cl to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 m. Drain, rinse with cold water. 

Meanwhile, in a large bowl, mix egg yolks, flour, scallions and salt until well blended. Stir in asparagus.

In another large bowl, with a mixer on medium speed, beat egg whites until stiff peaks form. Spoon about a quarter of the whites into yolk mixture; stir to combine. Scrape yolk mixture into bowl with remaining whites and fold together gently just to combine; do not overmix.

In an  ovenproof frying pan over medium-high heat, melt butter; swirl pan to coat. Pour in egg mixture and smooth top with a heatproof, flexible spatula. Cook until edges appear set and dry and bottom is browned (loosen edges with spatula to check), 7 to 8 m.

Transfer pan to oven and broil 10-12 cm from heat until omelet is puffed, set, and lightly browned, 3 to 5 m. Broil until cheese is melted and bubbling, 1 m longer. 

Tamagoyaki (Japanese layered omelet)

For ➍
6 radishes
1 scallion
8 eggs
1 tbs light soy sauce
1 tbs dashi
1 ts mirin
salt
oil for baking

Clean the radishes. Cut them into thin slices first and then into thin strips. Clean the spring onion and chop it finely. Place the radish and spring onion in cold water. Beat the eggs with soy sauce, dashi and mirin. Stir the mixture smooth and add a little salt if desired.
Brush a large non-stick frying pan or a roasting pan with an oil-dipped brush*. Heat the oil - don't let it get too hot! - and pour so much of the beaten eggs into the pan that the bottom is covered with a thin layer. Let the egg set and roll it up using two spatulas.
Slide the roller up against the edge of the pan. Brush the pan again with a brush dipped in oil, pour some of the egg mixture back in and let it set. Roll out the first roll to the bottom edge of the pan and roll it up again with the new layer.
Continue like this until the egg mixture has run out and a thick roll has formed. Slice the still warm roll or wait for it to cool.
Drain the radish and spring onion, sprinkle with salt and place on the roll.

*Japanese cooks use a rectangular iron pan.

Foam omelet with chestnut mushrooms & red onion

For ➋
1 tbs liquid baking product or butter
½ red onion, in half rings
1 sprig of thyme, only the leaves, or ¼ ts dried thyme
125 g chestnut mushrooms, sliced
3 eggs, split
2 scallions, in rings

Heat the baking product and fry the onion rings for about 4 m. Add the thyme and the mushrooms and stir fry for a few more m. Sprinkle with salt and pepper and set aside.
In a large bowl, beat the egg yolks with a few tbs of water and spoon the mushroom mixture through it.
In another bowl, beat the egg whites until stiff with some salt. Carefully spoon this through the mixture.
Pour this mass back into the same frying pan and let it cook slowly with the lid on the pan for about 5 m.
Turn the omelet over using a flat plate and cook for another 5 m.
Cut the omelet into 4 points and serve immediately. Delicious with a salad and potatoes from the oven as a main dish and with some bread as a lunch dish.

*You can also add strips of ham or smoked chicken.

Pesto omelet

For ➊
3 egg whites
1 large egg
salt & pepper
35 g cooked chicken breast, into small cubes,
2 tbs goat cheese, crumbled
1 tbs sun-dried tomatoes, packed (dip off all oil)
1 tbs pesto, green or red
fresh basil

Spray a small 10 cm pan with cooking spray and heat on medium-low heat for 2 m.
While the pan heats, whisk together the egg whites and egg and add a pinch of salt and pepper.
Pour the egg mixture unto the pan and cook, making sure you occasionally tilt the pan and lift up the set egg, letting the uncooked egg run underneath it to cook. Cook until the omelet is just set, about 3 to 5 m, you don’t want the bottom to become too brown!
Spread the chicken over half of the omelet, followed by the goat cheese. Finally, sprinkle the sun dried tomatoes on top. Flip the other side over and on top, so it covers all the fillings. Let cook for a few s so the goat cheese gets warm and melty.
Spread the pesto on top of the omelet and sprinkle with fresh basil.

Piperade basque with Bayonne ham

For ➍
6 slices Bayonne ham
4 onions
2 cloves of garlic, peeled & sliced
2 yellow peppers, cut into strips
2 red peppers, cut into strips
1 large can of peeled tomatoes
4 tbs olive oil
1 sprig thyme
laurel
Espelette pepper
salt & pepper

Fry onions and garlic in a pan with olive oil over low heat.
Put peppers in the pan.
Drain and seed tomatoes. Bake uncovered for 15 m over medium heat.
Season with thyme, a hint of bay leaf, salt, pepper and spice crumbled between the fingers.
Simmer for 30 m.
Meanwhile, cut the ham into pieces and fry in a pan on very low heat.
Mix the ham and vegetables.

*Instead of the ham, add a few mixed eggs, and make an omelet. Or make an omelet, then carefully add the piperade and close the omelet. Add Bayonne ham, to make a full dish.
*Serve the piperade with grilled chicken, grilled fish or grilled lamb.

Garnalenomelet (Omelet with North Sea shrimps)

For ➍
4 eggs
10 cl soy cream
1 tbs fish stock
125 g peeled shrimps
2 tbs chopped chives
soy butter

Beat the eggs with the soy cream and fish stock.
Mix in the chives.
Bake the omelet into a pan with some soy butter.
Brown, bake @ns broil for 3 m on a low heat.
Sprinkle the shrimps and some extra chives on the omelet.
Serve as a breakfast with some rocket. Add extra fibers by eating fruit.

Miso & mushroom omelet with kale salad

For ➍
1 tbs miso paste
4 eggs
1 tbs olive oil
200 g mushrooms, chopped
200 g kale, chopped, tough stems discarded (2 x volume of mushrooms)*
½ ts kosher salt
25 g unsalted chopped raw pecans or walnuts
75 g grated pecorino Romano cheese
for the vinaigrette*
1 clove garlic, finely minced
½ ts kosher salt & freshly ground black pepper
4 tbs freshly squeezed lemon juice
1 ts chile oil or chile sauce (optional)
2 tbs extra virgin olive oil
2 ts Dijon mustard
2 ts honey

Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid and shake well to combine. Taste and add more salt as needed.
Whisk the miso paste with the eggs. Heat a frying pan over medium-high heat and swirl in the olive oil. Add in the mushrooms and sauté for 2 m, or until mushrooms softened. Add in the egg and turn the heat to medium. Let cook for 2 m. Cover and let cook for an additional 1-2 m or until eggs are set.
While eggs are cooking, place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.
When ready to serve, slice omelet in strips. Toss kale with some of the dressing, chopped nuts and pecorino Romano cheese. Serve with omelet.

*use broccoli or cavalo nero instead

**use about ¼

Omelette roulée au fromage (French omelet)

For ➊
2 tbs light olive oil
1 tbs cold butter, finely chopped & then frozen*
3 large eggs**
salt & ground black pepper
2 tbs shredded Gruyère cheese***
2 ts fresh, finely chopped chives****

Add the olive oil to a skillet and heat it over medium-high heat.

Whisk the eggs** until they are frothy. Stir half of the butter into the eggs.

Add the remaining butter to the skillet. Swirl it with the oil until it melts and becomes cloudy and bubbly.*****

Pour the eggs into the hot skillet and cook, moving a fork quickly through the eggs in small circles and zigzags until the eggs are approximately 80% cooked through. Smooth down the top surface of the eggs with the back of a large spoon or a small offset spatula.

Season the eggs with salt and pepper to taste. Sprinkle the shredded cheese and chopped herbs on the eggs and cover with a lid. Turn off the heat and allow the omelet to continue cooking for 2-3 m, depending on how firm you want your eggs.

Tilt the skillet to the side a bit and, using a rubber spatula, carefully ease the omelet out of the pan and onto a warmed serving plate. Gently roll the omelet into the traditional tube shape.

Cut into thick slices. Serve with crispy bread and a (rucola) salad. Pour a glass of fruity Bourgogne Aligoté, or, in summer, a spicy rosé Provence wine. A Merlot will do as well.

*Put in the freezer for 10 m.
**Traditional recipes use 2 eggs and 1 yolk.
***Use fresh goat cheese instead. Or don't use cheese. Add some more herbs.
****Use fresh mint sprigs instead.
*****Traditional recipes recommend to heat the oil in a skillet for 2 m, then remove the oil with kitchen paper.
******Serves 2 as a starter.

Spinach & green apple salad

For ➋
1 tart green apple, chopped
100 g baby spinach leaves, rinsed
25 g feta cheese, crumbled
2 ts red wine vinegar
⅛ ts ground black pepper (optional)

Gently toss the ingredients together and divide between 2 chilled salad bowls.

Serve on its own or as a side dish to an omelet (without the cheese), roasted poultry or sandwiches.

Hiyashi chuka soba (chilled noodles salad)

For ➋
2 bunches dried udon (or soba) (or ramen) noodles
¼ cucumber, seeded & julienned
2 ts rice vinegar
¼ ts salt
3 slices of ham julienned
1 egg
4 cherry tomatoes sliced in half
vinaigrette:
3 tbs water
2 tbs soy sauce
2 tbs sugar
2 tbs rice vinegar
1 tbs sesame oil
¼ ts salt
¼-1 ts chili sesame oil*

Put the cucumber, 2 ts of rice vinegar and ¼ ts of salt in a bowl and let it sit.

Whisk the egg with a pinch of salt until the yolk and white are well incorporated. Heat a non-stick frying pan over medium heat until hot. Wet a paper towel with vegetable oil and spread a thin layer of oil onto the pan. Pour just enough egg into the pan to form a thin crepe. Once set, use a spatula to flip and cook the other side until just set. Transfer to a cutting board and repeat until all the egg is done. Stack the egg crepes and roll them together. Use a sharp knife to slice the egg as thinly as possible.**

Boil the udon noodles to directions. When the noodles are done, drain in a colander and run cold water over them until they are at room temperature. Add the noodles to a bowl of ice water to chill the noodles, and then drain well in a colander.

Add the water, soy sauce, sugar, rice vinegar, sesame oil, salt, and chili sesame oil into a bowl and whisk together.

Split the noodles between 2 bowls. Top with the pickled cucumber, ham, egg and tomatoes. Pour the vinaigrette over the noodles to taste.

* Optional.
**Or use a 1 egg version of a Japanese rolled omelet.

Chuka suba are (low fat) ramen noodles. In Japan in summer, ramen, soba and udon noodles are served cold with a dressing and some toppings. Try a related vegetarian cold noodles salad.

Tamagoyaki (Japanese rolled omelet)

For ➋-➍
4 large eggs
1 tbs sugar (slightly more for cold tamagoyaki)
1 ts mirin
¼ ts salt
½ ts light soy sauce (usukuchi shoyu)* or regular soy sauce
oil for cooking
(halve the quantities for a 2-egg tamagoyaki**)
extra:
20 cm non-stick frying pan
a heat resistant brush or kitchen paper, for spreading the oil
1 or 2 forks, or 1 fork and a pair of chopsticks
sushi rolling mat
a fine-meshed sieve***

Heat up the pan on medium-low heat. Make ready a small bowl of oil, and the brush or kitchen paper.
In another bowl, beat all the ingredients together with a fork or chopsticks. Don’t use a whisk since because it would foam the eggs. (Strain the egg mixture through a sieve to even it out, making a finer and more even egg mix.)***
Brush the heated pan with a little oil. Put in about 2 to 3 tbs of egg mixture in the pan. Cook gently (lower the heat if necessary) until it’s not quite set on top, but not runny. Roll it up with a fork or chopsticks to one side of the pan.
Brush the exposed part of the pan with a little oil.
Put another couple of tbs of egg mixture in the pan. Spread it around, lifting the cooked egg so that the uncooked egg flows below it.
Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.
Brush the pan again with oil. Add another couple of tbs of egg mixture in the pan, and spread around the pan and under the cooked egg.
Keep repeating this procedure until the egg mixture is used up.
Put the tamagoyaki on a moistened sushi rolling mat, seam side down.
Roll it up tightly.
Take it out, slice with a sharp knife and serve immediately with some grated daikon radish, with a tiny bit of soy sauce.
When making it for a bento box, leave the whole roll in the mat over a raised rim plate or bowl until it’s cooled to room temperature. This allows air to pass under and over it, cooling it faster. Slice into even pieces. Cut off the ends for nice cuts.

*Using light soy sauce will keep the colour pale yellow. Cook over low heat to avoid browning.
**A 2 eggs variant will be thinner.
***Optional.

'Tamagoyaki' or 'atsuyaki tamago' means fried egg in Japanese. A slightly sweeter (with some more sugar) variation is used cold in bento boxes and on sushi rolls. Vary the flavor by adding finely chopped green onion or garlic chives, or small bits of nori seaweed. Achieve a black-and-yellow spiral effect by putting torn pieces of nori over each almost-set egg layer before rolling. In Japan, a square pan would be used to make perfect rolls.
If the tamagoyaki seems a bit too runny, firm it in the microwave for about 1 m.

Prosciutto, spinach & basil frittata

For ➋
4 eggs
10 cl whole milk
small handful of grated cheddar*
tiny handful of Parmesan cheese
4 slices of prosciutto, roughly chopped up
5 basil leaves, cut into a thin chiffonade
handful of spinach leaves
freshly ground black pepper

Set oven to 220°C.

In a bowl, whisk together the eggs and milk. Add in the cheese, and mix to combine. Season with a good pinch of black pepper.

In your oven safe skillet, cook the prosciutto in a little oil, until crisp. Remove the prosciutto from the pan. Add the spinach to the pan, and keep it moving. When it has just wilted, remove from the pan and coarsely chop.

Into the same pan, pour the egg mixture. Toss in the prosciutto, basil and spinach. Gently mix. Heat over a low/medium heat until areas start to thicken (the egg cooks). When these cooked areas start to form, put the pan into the oven.

Cook in the oven for about 5 m, until the whole thing has just set. To check – reach into the oven (using a towel) shake the pan a little. If the middle of the frittata wobbles, then it is not set yet.

When the frittata has just set, crank your oven onto broil. Put this pan straight under the broiler, and broil to give a slightly browned top.

Cut into slices, and serve with a great tomato salad.

*Omit and raise the quantity of Parmesan.

'Frittata' is the Italian word for omelet, although they are prepared differently, usually started on the stovetop and finished under the broiler. The mixture is cooked over a very low heat, more slowly than an omelet, for at least 5–10 m, even 15, until the underside is set but the top is still runny. The result is an egg dish that is firm, and nicely brown on the top and edges, similar to the Spanish tortilla or the Iranian kookoo. It can contain almost any ingredient, even (left-over) pasta as in an omelet Napolitana.

Sophia Loren's omelet Napoletana

For ➍-➑*
150 g spaghetti
50 g unsalted butter
8 large eggs
3 tbs olive oil
1 tbs whole milk
⅛ ts freshly grated nutmeg
¼ ts salt
¼ ts black pepper
75 g ham, cut into 0.5 cm dice
50 g fresh mozzarella, cut into 0.5 cm dice
10 g finely grated Parmigiano cheese

Cook spaghetti in boiling salted water until al dente. Drain well in a colander, then return to pot and immediately toss with 2 tbs butter.

Lightly whisk together eggs, oil, milk, nutmeg, salt, pepper, ham and mozzarella in a bowl.

Preheat broiler.

Heat remaining 2 tablespoons butter in a skillet over moderate heat until foam subsides. Cook egg mixture, lifting up cooked edges with a heatproof spatula to let raw egg flow underneath, until set on bottom and almost set but still moist on top, 3 to 5 m. Arrange spaghetti over eggs, pressing lightly with spatula to help pasta settle into eggs, then sprinkle with Parmigiano.

Broil omelet 10 to 15 cm from heat until top is pale golden, 2 to 3 m.

Cut into portions. Serve immediately. Add some tomato sauce if wanted.

*4 as main course, 8 as starter.

This recipe comes close to a frittata, the Italian oven finished omelet. Read more Sophia Loren recipes & history: tiramisu, vermicelli with sauce or spaghetti. Picture shows her as a Naples' Materdei neighbourhood pizza maker in Vittorio di Sica's “L’Oro di Napoli”.

Omelet met garnalen (Belgian shrimps' omelet)

For ➊*
3 fresh eggs
50 g peeled North Sea shrimps
butter
salt & pepper

Break eggs into a bowl. Season with salt and pepper and whisk the eggs with a fork.
Melt butter in a saucepan on high heat. Pour the egg mixture into the pan and fry. Stir with a fork in the middle so the eggs will cook quickly. Turn the heat to low. Sprinkle the shrimps in the center of the omelet. Leave to cook slowly.
When eggs are almost solid, fold the edges towards the center and turn the omelet upside down.

*When cooking omelets for more persons, use separate pans or keep omelets warm.

Broccoli omelet

For ➊
100 g broccoli florets
2 eggs
20 g grated hard cheese (like pecorino*)
1 ts basil, chopped
1 ts butter
1 ts olive oil
salt & pepper

Boil broccoli in salted water for 10 m. Or cook for 2 m in microwave oven.

Beat the eggs in a bowl. Mix in cheese, basil, salt and pepper.

Add the broccoli and mix well.

Melt the butter in a frying pan. Add olive oil to prevent burning.

Add mixture and cook at low heat.

When almost done, fold the omelet and gently push out any liquid and bake until dry.

Serve with bread and a fresh fruity white wine*.

*Originally a Greek dish with kefalotyri cheese. Serve with a white spicy Moschofilero wine to stay in tune.

Oeufs brouillés (French scrambled eggs)

For ➊
2 very fresh eggs
1 tbs cold & unsalted butter
salt & pepper
chervil
a few chunks of fresh baguette
a split garlic clove

Separate the eggs. Break up the whites a little with a fork. Melt half the butter in the saucepan over medium-low heat.

Pour in the egg whites, and cook, stirring constantly with a wooden spoon over low heat, until they start to stick to the sides of the pan. Keep stirring, scraping up what sticks to the sides and bottom, until the whites turn into swirls of white, like a blizzard.

Add the yolk and keep cooking just a bit longer until they hold together, but are not overly set.

Remove from the heat and beat in the remaining butter until glossy. Season with salt and pepper. Let stand for 1 m. *

Toast some baguette and rub with fresh split garlic clove.

Spill eggs into a beautiful pile in a soup plate. Sprinkle with chervil. Serve the baguette toasts on the side.** Pour a glass of Brouilly or a Sancerre white wine at room temperature.

*The process could be performed in a preheated bain-marie pan to avoid burning. Serve in a large glass with chervil as decoration.
**Serve with a torn slice of Bayonne ham; slightly warm,o. Or serve with warm asparagus, smoked or fresh salmon.

Read more scrambled eggs recipes: slow cooked eggs with rosemary, microwave scrambled eggs.

Scrambled eggs with rosemary & capers

For ➋
3 eggs
4 tbs cream or milk
salt & pepper
1 tbs butter
½ ts fresh rosemary, chopped
2 tbs large capers
Romano or pecorino cheese, freshly grated

Beat the eggs with the cream and season with salt and pepper. Heat the butter in a small, heavy skillet over medium heat until the foam rises and subsides. Add the rosemary and capers and sauté gently for a few moments until softened and fragrant. Lower the heat to simmer and pour in the egg mixture.

Keep the heat at an absolute minimum, and stir only occasionally. The eggs will cook very, very slowly (up to 20 m to cook thoroughly). They will slowly stiffen to a thick custard texture.*

Shave fresh Romano cheese on top. Serve with greens or on toast.

*Use a scraper to make a more scrambled and quicker version. Cook the egg mixture for 1 m on melted, bubbling butter in a preheated skillet. Then start scraping gently without breaking the mixture on low heat for a few m. Take off the heat for the last m, leaving it to set. Serve on toast.

Read more scrambled eggs recipes: microwave scrambled eggs, oeufs brouillés.

Scrambled eggs @ microwave

For ➊
2 eggs
1 tbs unsalted butter
pinch of salt*
dash of milk or water

Place all ingredients in microwavable container.

Stir with a fork.

Microwave for about 1-2 m. Take it out, stir again, put to microwave for 1-2 m.

Let stand for 1 m while baking toast.

Serve on toast.

*Optional.

Read more scrambled eggs recipes: slow cooked eggs with rosemary, oeufs brouillés.

Mehmer (Jewish omelet)

For ➏
8-10 eggs*
500 g potatoes*
250 g canned peas & carrots*/or 3 fresh carrots & a handful of peas
chopped parsley
salt & pepper
3 tbs of olive oil

Boil the peeled potatoes then mash coarsely. Add the peas and carrots, salt and pepper and chopped parsley. Add the eggs 1 at a time and mix in with a spoon. Rub oil on a large spring form pan well. Heat over medium heat. Pour the mixture into the the pan and bake at 190°C for 45 m or until the omelet is golden. Allow to cool a bit before serving.**

*Less when serving 4.
**Can be baked in a pan on fire-top for 30 m, turned over for 15 m more.

A classic of the Jewish Moroccan kitchen, it is also made, slightly differently, in Spain as tortilla.
Read more Jewish recipes: lamb meatballs with eggplant sauce.

White omelet with greens

For ➊
2 egg whites
1 knob of butter
salt & freshly grounded black pepper
a handful of mesclun (or mixed greens, from bitter to sweet)
walnut oil

Beat 2 egg whites with a pinch of salt. Melt butter in a frying pan. Add the egg whites. When done, but not stiff, sprinkle with salt and pepper. Put a handful of greens on one half, drizzle with walnut oil and fold the omelet.