--- See Donna Hay make her brown rice nasi goreng omelette - a great use for leftover rice - along with other recipes using her tips to make meals easier and tastier in Donna Hay Everyday Fresh, Thursdays 7.30pm from 16 September on SBS Food Channel 33. Episodes will be available at SBS n Demand for 30 days after they air. ---
From simple pan-cooked breakfasts to hearty tortillas and egg rolls, these recipes from around the world show just how versatile the omelette is.
The mix of mushrooms and greens makes for a glorious-looking omelette. "The combination of egg, mushroom and silverbeet in this recipe is soulful, earthy and grounding. Feel free to mix up the mushrooms with whatever is available at your local market," says Emma Warren of her recipe, shared in her cookbook Islas.
Michael Rantissi and Kristy Frawley say this Middle Eastern dish, which sits somewhere between an omelette and a frittata, is great for a brunch or an easy Sunday night dinner. A load of zucchini gives this a light texture, while the sujuk sausage adds a salty, spicy kick.
Omelettes are fantastic for breakfast, but with spinach, mushrooms and blue cheese, this is equally good for lunch or dinner says Justine Schofield of her take on the classic pan-fried omelette.
"This recipe is the perfect blend of two of my favourite stand-by dinners, all made in just one pan! What’s not to love?" says Donna Hay of her quick meal idea, ready in around 15 minutes if you have leftover rice on hand.
"This cheese omelette filled with potato and herbs is a common evening meal in the Alps and is usually served with a green salad," says Gabriel Gaté. Beaufort is a semi-hard French cheese with a slightly sweet taste. It's a great melting cheese, often used in fondue, but if unavailable, use Gruyère or Emmenthal cheese instead.
A simple dish but packed with texture and spice, this omelette from Leanne Kitchen is great for both breakfast and a weeknight dinner.
This light and lovely baked-take comes from Bakeproof columnist Anneka Manning. "This is the brunch dish to choose if you’re looking to serve something a little special. It’s indulgent and completely memorable and, on the off chance you have any leftover, it reheats very well, too," she says.
Hearty tortillas are part of the omelette family too. "Many countries have their own version of an open omelette. The Italians have frittata, the Spanish tortilla. In France, it is a Spanish omelette. Traditionally it wouldn’t be new season potatoes used in this dish – it would be bigger main crop potatoes – but I wanted to celebrate the first of the early potatoes and they work surprisingly well," says Raymond Blanc of this French new potato tortilla.
This Iranian baked omelette, full of vibrant fresh herbs, plus cinnamon, cumin and cardamon, makes it a hearty vegetarian lunch.
This egg omelette does double-duty as breakfast or dinner, says Jow Wicks of his colourful loaded tortilla.
This Korean-style rolled omelette is typically made with one or two types of chopped vegetables. But the filling options are endless, including onion, mushroom, ham, bacon, zucchini, carrot and tuna, explains Heather Jeong of her five-ingredient recipe.
This khai jiao from Marion Grasby is crisp on the outside and soft and tender on the inside.
Amy Crawford offers some great tips for changing up her sweet take on the classic. Add chia seeds or ground LSA mix for a heartier texture, or mix some dried or desiccated coconut through the egg mixture for a tropical twist.
The tiny principality of Andorra is famous for its skiing and its delicious wild mushrooms. Guillaume creates his version of the national speciality – Truite de carreroles, otherwise known as a mushroom omelette.
Here fresh young broad beans combine with leafy greens and eggs to make a superb weeknight dinner. It is an omelette of sorts, one that tastes of spring.
Dashimaki tamago is the Japanese version of an omelette, with delicate, thin layers of egg folded over each other to form a roll.
This is one of our favourite recipes. The jalapeño peppers really make the omelette sing. Enjoy it as a flavourful, mouth-watering breakfast, or have it for lunch with half a plateful of green and coloured salad.
Hawker-style oyster omelettes are one of my favourite foods in Singapore and Malaysia, but if I have top quality oysters, I prefer to make them at home where I can make sure the oysters are just kissed by the pan so they're not overcooked.
For the Spaniards, a tortilla isn't a flour wrap filled with meat and veggies but rather a deep dish potato bake. The goal is to have it lightly golden on the top yet soft and moist in the centre.
What an eye-opener this dish is - read the recipe and you’re thinking herb frittata - assemble it and you realise that herbs are the supreme stars and eggs simply bind it all together.
This recipe is a great way to start your day. I find if I have eggs for breakfast, I am not hungry or distracted by food until lunchtime.