omelette

Japanese Omelette with Miso Mayo

eggs

soy sauce

green onions (scallions, sliced)

white miso paste

mayonnaise

((1/2 large) avocado, halved)

Mix eggs, soy sauce, half the green onion and 2 tablespoons water in a small bowl.

Heat a medium frying pan (preferably non stick) on a medium high heat.

When the pan is warm add a splash of olive oil and swirl to coat the bottom of the pan. Add egg mixture and allow to cook gently until no longer runny. If they start to sizzle rapidly, turn the heat down. You want the eggs to cook gently and evenly.

While the eggs are cooking, combine miso paste with mayonnaise and spread over the base of your serving plate.

When the eggs are just set and no longer runny, roll the omelette onto the plate on top of the miso mayo.

Finish with avocado on the side, remaining green onion sprinkled over and lots of black pepper.

https://www.youtube.com/watch?v=BRd2KSINSG4

For the written recipe and variations click here: https://thestonesoup.com/blog/2020/04/20/japanese-omelette/

Omurice is a classic Japanese Yoshoku recipe, savory chicken ketchup fried rice wrapped in a thin layer of egg.

Omurice (Japanese Omelette Rice)

onion

boneless, skinless chicken thighs

Tbsp extra-virgin olive oil

mixed vegetables ((defrosted))

salt (I use Diamond Crystal; Use half for table salt)

black pepper

rice

Tbsp ketchup ((and more for decoration))

egg (50 g w/o shell) ((separated))

Tbsp milk ((separated))

Tbsp extra-virgin olive oil ((separated))

Tbsp sharp cheddar cheese ((or any kind))

Gather all the ingredients.

Chop the onion finely.

Cut the chicken into 1/2" (1 cm) pieces.

Heat the oil in a non-stick pan and sauté the onion until softened.

Add the chicken and cook until no longer pink.

Add the mixed vegetables and season with salt and pepper.

Add the rice and break into small pieces.

Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.

We'll make the omelette one at a time. Whisk 1 egg and 1 Tbsp milk in a small bowl.

Heat 1 Tbsp olive oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).

When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of the pan. Lower the heat when the bottom of the egg has set (but still soft on top).

Put the 3 Tbsp cheese and the divided fried rice on top of the omelette.

Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan.

Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.

While it’s still hot, cover the omurice with a paper towel and shape it into American /Rugby football shape. Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.

Master the omelette with our simple recipe then add the filling of your choice – grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.

Basic omelette recipe

eggs,beaten

sunflower oil

butter

Season the beaten eggs well with salt and pepper. Heat the oil and butter in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over a medium-low heat until the butter has melted and is foaming.

Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

At this point you can fill the omelette with whatever you like – some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Slide onto a plate to serve.

Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive

Super Fluffy Omelet Recipe By Tasty

unsalted butter,

salt,

pepper,

chive, chopped,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Super Fluffy Omelet Recipe by Tasty

Separate the egg whites and the egg yolks in two separate bowls. You’ll only need 3 yolks, so discard the other 2 or reserve for another use.

Whisk the egg yolks until they become homogenous and pale in color. Set aside.

Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.

Carefully fold the egg yolks into the egg whites until fully incorporated.

Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.

Lift up each side of the omelette and drop a tablespoon of butter underneath.

Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.

Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.

Fold the omelette onto a plate and sprinkle with chives.

https://vid.tasty.co/output/84188/landscape_480/1520887577

Quick to cook, for breakfast, lunch or supper, this satisfying healthy omelette contains two of your daily servings of veggies, plus filling protein from the eggs.

Each serving provides 218 kcal, 17g protein, 4g carbohydrates (of which 4g sugars), 14.5g fat (of which 3.5g saturates), 2g fibre and 0.6g salt.

Healthy omelette

olive oil

¼ red, orange or yellow pepper, chopped

free-range eggs

fresh (large pinch) or dried parsley (small pinch)

cherry tomatoes, halved

spinach, torn

chives,

Sweet and savory tomato-based fried rice wrapped in a soft thin omelette, this western influenced Japanese dish Omurice or Omelette Rice is popular among Japanese people of all ages. Inspired by the Japanese drama – Midnight Diner.

Omurice (Omelette Rice)

onion ((60 g))

mushrooms ((50 g))

Tbsp neutral-flavored oil (vegetable, canola, etc)

Tbsp green peas ((25

Tbsp unsalted butter ((divided))

Tbsp ketchup

tomato paste

water

eggs (50 g each w/o shell) ((divided))

Tbsp milk ((divided))

To make tomato sauce, combine ketchup, tomato paste, and water in a small saucepan and mix all together.  Set aside.

Make the sauce:

Clean the mushrooms with damp towel and slice them.

Slice the onion and dice into small pieces.

Cut the ham into small pieces.

In a 10-inch frying pan, heat 1 Tbsp vegetable oil and sauté onion.

Add green peas and mushrooms, and hams.

Season with pinch of kosher salt and freshly ground black pepper.

Add rice and break big chunks of rice into smaller pieces.

When combined well, add 3-4 Tbsp tomato sauce and mix well. Make sure to save some sauce for topping. Divide the fried rice in half.

Make the fried rice:

Start with the first omurice. Crack 2 eggs in a small bowl and add 1 Tbsp milk and pinch of salt.  Whisk all together.

Heat another frying pan over medium high heat and add 1 Tbsp butter.  Swirl around and when it’s melted, add the beaten egg.

Quickly swirl around with chopsticks.  When the mixture is set but still runny, add half of ketchup rice in the middle.  If you feel the pan is getting too hot, remove the pan from the heat and put on top of the damp towel.

Wrap the ketchup rice both sides with egg omelette. &nbsp;It doesn’t have to be perfectly wrapped, but make sure to create the “edge” around the fried rice with omelette.

Place the serving plate under the pan and flip the pan to transfer the omelette rice.

place a piece of paper towel and gently shape the omelettte into a football shape. &nbsp;Repeat this process to make the second omurice.

To serve, pour the tomato sauce over the Omurice. You can reheat the sauce or use room temperature sauce. Garnish the omurice with parsley. Enjoy!

Make the omelette &amp; put it together (Makes 2 Omurice):

You don't need to be an omelette expert to make this simple omurice dish of pork fried rice topped with egg and okonomiyaki sauce.

Japanese Pork Fried Rice Omelette With Okonomiyaki Sauce (Omurice) Recipe

(60 milliliters) vegetable or canola oil, divided

yellow onion (100 grams; about 1/2 medium onion)

(40 grams) diced green cabbage

(50 grams) thinly sliced fresh pork belly or bacon

(60 milliliters) okonomiyaki sauce,

scallion, thinly sliced

Cayenne pepper,

salt and black pepper

eggs,

Kewpie mayonnaise and ao-nori,

If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1 tablespoon (15ml) vegetable oil in a 10-inch carbon steel or nonstick skillet over high heat until lightly smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another tablespoon (15ml) oil and remaining rice.

Add another tablespoon (15ml) oil to skillet, return to high heat, and heat until smoking. Add onion and cabbage and cook, stirring and tossing, until just tender and lightly browned in spots, about 3 minutes. Add pork and cook, stirring, until cooked through and starting to lightly brown, about 3 minutes.

Return rice to pan and toss until well combined with vegetables. Add okonomiyaki sauce and cook, stirring and tossing, until sauce is reduced and each grain of rice is separate and coated in a shiny sheen of sauce. Toss in scallion, then season with cayenne, salt, and pepper. Scrape rice mixture into a small heatproof bowl, packing it down. Invert a serving plate on top of the bowl of rice, then rotate both so that bowl is sitting inverted on top of plate. Set aside.

Wipe out skillet with a paper towel and return to medium-high heat. Add remaining 1 tablespoon (15ml) oil and heat until shimmering. Add eggs and stir rapidly with a spatula, while shaking pan to agitate eggs; make sure to move spatula all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.

Using spatula, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, let cook, undisturbed, for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.) Remove from heat.

Lift bowl from rice; rice should hold a mound-like form. Slide open-face omelette on top of rice mound. Garnish with a squeeze of okonomiyaki sauce and Kewpie mayonnaise, if using. Garnish with ao-nori, if using. Serve right away.

Quick, easy, delicious and SUPER-HEALTHY! &nbsp;This herb omelette with smoked salmon will rev you up for the day ahead!

Smoked Salmon Omelette

herbs

salt

salmon

lemon

capers

creme fraiche (or sour cream)

chives (for garnish (optional))

In a small bowl, combine the eggs, herbs, salt and pepper. Whisk until well combined and frothy.

Heat a small skillet over medium- medium high heat for about 30 seconds. &nbsp;Liberally spray the pan with vegetable spray. Pour the eggs into the pan.

Lift the pan so that it's about 1-2" above the flame and tip the pan in a swirling motion to coat the bottom and sides with the egg mixture. Use a spatula to pull the side of the omelette away from the pan and simultaneously dip the pan to that side so the uncooked egg runs into and fills the empty space in the pan. &nbsp; Do this several times until the eggs are mostly cooked. &nbsp;Remove from heat.

With the spatula, fold the omelette in half or into thirds (kind of rolling it over on itself. Slide the omelette onto a plate and top with smoked salmon, capers, creme fraiche and chives. &nbsp;Serve with a wedge of lemon.

For a healthy, protein-rich breakfast, try this smoked salmon omelette.  It's loaded with fresh herbs and topped with creme fraiche, capers, chives and lemon.

Tamagoyaki is a delicious Japanese Omelette that's a staple of a traditional Japanese breakfast. Made by rolling layers of seasoned egg together, Tamagoyaki is a quick an easy side dish that's perfect for adding some protein and a splash of color to a bento box lunch.

Tamagoyaki (Japanese Rolled Omelette)

evaporated cane sugar

usukuchi soy sauce

vegetable oil

Break the eggs into a bowl or large cup with a spout.

Add the sugar, soy sauce, and salt to the eggs and beat them together while trying to minimize the air you incorporate into them.

Preheat your pan over medium-low heat until it's hot.

Add the oil to the pan and use a folded up paper towel to spread it around the pan, ensuring every surface of the pan (including the sides) are well oiled. You can use the oil-soaked paper towel to re-oil the pan if you find the eggs are starting to stick.

Pour enough egg into the pan to evenly cover the bottom of the pan with a thin layer of egg, and let this cook until it's not runny on top anymore, but the egg is still wet.

Carefully roll the egg from one end using chopsticks or a spatula. You want to roll it as tight as possible so that you don't have air pockets inside. Once you get the egg rolled, you can use a spatula to press the air out of the roll and help the layers adhere to each other.

If you are using a round pan, fold the sides of the egg towards the center so that when you roll it, the egg ends up a consistent thickness.

Repeat steps 5 and 6 until you run out of egg.

If you used a round pan, or if the shape of your tamagoyaki didn't turn out well, you can turn the warm tamagoyaki out onto a sheet of plastic wrap and then wrap it tightly. As it cools, the egg will set into the desired shape.

If you are serving your tamagoyaki immediately, you can cut it into 4-8 slices immediately. If you plan to include your tamagoyaki in a bento box, let it cool completely before slicing it.

http://www.youtube.com/watch?v=cVgfGcSeTNI

This Tamagoyaki (卵焼き) recipe can be made in a round frying pan with just 4 ingredients. It is a delicious Japanese omelette that is a breakfast and bento box staple in Japan.

Tamagoyaki (Japanese Omelette)

A simple, satisfying dish of fried rice with diced chicken, seasoned with an unlikely ingredient—ketchup—and topped with a fluffy omelette.

Japanese Omelette-Topped Ketchup Fried Rice With Chicken (Omurice) Recipe

(75 milliliters) vegetable or canola oil, divided

carrot (100 grams; about 1 large carrot)

chicken

ketchup (60 milliliters), thinned

Kewpie mayonnaise, for serving (optional; see note)

Add 2 more tablespoons (30ml) oil to skillet, return to high heat, and heat until smoking. Add onion and carrot and cook, stirring and tossing, until just tender and lightly browned in spots, about 3 minutes. Add chicken and cook, stirring, until cooked through and starting to lightly brown, about 3 minutes.

Return rice to pan and toss until well combined with vegetables. Add thinned ketchup and cook, stirring and tossing, until ketchup sauce is reduced and each grain of rice is separate and coated in a shiny sheen of ketchup. Toss in scallion, then season with salt and pepper. Scrape rice mixture into a small heatproof bowl, packing it down. Invert a serving plate on top of the bowl of rice, then rotate both so that bowl is sitting inverted on top of plate. Set aside.

Lift bowl from rice; rice should hold a mound-like form. Slide open-face omelette on top of rice mound. Garnish with a squeeze of ketchup and Kewpie mayonnaise, if using. Serve right away.

You can throw almost anything into a frittata, but filling it with the sweetest summer corn and smoky bacon makes this a simple yet tasty dinner you'll want to eat all season.

Frittata With Bacon, Corn, and Gruy&#232;re Recipe

(60 milliliters) whole milk

(140 grams) cubed Gruyère cheese, divided (see note)

bacon

corn corn

scallions,

jalapeño pepper, seeded and diced (plus a couple of slices for decoration, if desired)

Adjust oven rack to 4 inches below broiler and preheat broiler to high. In a large bowl, whisk together eggs and milk or half and half until fully combined. Stir in half of cheese and season with salt and pepper. Set aside.

Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium-high heat until shimmering. Add bacon and cook until light brown but not crisp, about 4 minutes. Transfer to a paper towel–lined plate and remove all but 1 tablespoon bacon fat from pan.

Add corn, scallions, and jalapeño to skillet and cook, stirring occasionally, until just tender, about 4 minutes. Season to taste with salt and pepper.

Pour eggs into skillet and cook, stirring and scraping pan all over, until very loose curds form throughout, about 2 minutes. Continue to cook until eggs on bottom and edges are set, about 2 minutes. Top with remaining cheese, bacon, and a few jalapeño slices for decoration, if using.

Place under broiler and broil until top is just set and a pale golden brown, a few minutes. Serve immediately.

On a hot summer night, you might not want to turn on your oven or broiler. But you can still make this vegetable-packed frittata: Just flip it like a Spanish tortilla. Compared to a normal finished-in-the-oven frittata which can take on a poofy, souffléd texture, flipping produces a much creamier, denser omelette. It's a texture I actually prefer.

Flipped Frittata With Asparagus, Spinach, Ham, and Cheese Recipe

extra-virgin olive oil, divided (60 milliliters)

asparagus,

shishito peppers

garlic, sliced

red onion, sliced (about 4 ounces; 120 grams)

spinach

ham,

medium-firm cheese

Lightly beat eggs with a large pinch of salt and a few grinds of black pepper in a large bowl. Set aside. Heat 1 tablespoon (15ml) olive oil in a 10-inch non-stick, cast iron, or carbon steel skillet over medium-high heat until shimmering. Add asparagus and peppers, season with salt and pepper, and cook, tossing and stirring frequently, until asparagus is tender-crisp, about 2 minutes. Transfer to the bowl with the eggs. 

Heat 1 tablespoon (15ml) oil in the now-empty skillet over medium-high heat until shimmering. Add onions and cook, stirring, until starting to brown around the edges, about 2 minutes. Add garlic and cook, stirring, until onions and garlic are lightly browned, about 1 minute longer. Add spinach and cook, stirring, until wilted, about 1 minutes. Transfer to the bowl with the eggs. Add ham (if using) and cheese to the eggs and stir the mixture until everything is evenly combined.

Wipe out skillet. Add remaining 2 tablespoons (30ml) oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the frittata's puck shape. Continue to cook, adjusting heat to prevent bottom of frittata from burning, until beginning to set around edges, about 3 minutes longer.

Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert frittata onto it. Carefully slide frittata back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook frittata until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip frittata 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.

Carefully slide frittata out of skillet onto a clean plate, and serve.

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