Editing Omelette (section)

==Variations by country==
{{nutritional value
| name = Omelette, plain
| kJ = 657
| water = 75.9&nbsp;g
| protein = 10.6&nbsp;g
| fat = 12 g
| carbs = 0.7&nbsp;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]
}}

===China===
* [[Egg foo young]], a [[Cantonese cuisine|Cantonese]] omelette made with beaten eggs and usually ham.<ref>{{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 }}</ref>
* An [[oyster omelette]], a dish of [[Fujian cuisine|Hokkien]] and [[Teochew cuisine|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]]
}}

===France===
* Depending on sources, a standard omelette is cooked in butter on medium (or sometimes high<ref name="Mathiot"/>) heat,<ref name="Allen1991"/> is supposed to be golden brown<ref name="Mathiot"/> or "unbrowned or very lightly browned"<ref name="Allen1991" /> on the outside and soft in the inside<ref name="Mathiot">[[Ginette 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."</ref> (though variations are possible according to preferences<ref name="Allen1991">{{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}}</ref>); 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.<ref>{{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}}</ref> Seasoned with just salt and pepper, this omelette is often flavored with finely chopped herbs (often [[fines herbes]]<ref>[[Julia Child]], Bertholle, L., Beck, S., ''Mastering the Art of French Cooking'' (Vol. I), page 135, Knopf, 1961</ref> or [[tarragon]], [[chervil]], [[parsley]] and [[chives]]) or chopped [[onion]]s.
* 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.<ref>{{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}}</ref>
* The [[Provençal omelette]] is more similar to a [[frittata]] than to a traditional rolled or folded French omelette.<ref name=":0">{{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}}</ref> 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.<ref name=":0" /> 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.<ref name=":0" /> According to Bernard Duplessy the tourne omelette dates to "several centuries before Christ".<ref name=":0" />
* [[Crespéou]], another Provençal dish (also called ''gateau d'omelettes'' or ''omelettes en sandwich''), is made by stacking open-faced omelettes.<ref>{{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}}</ref><ref>{{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}}</ref>

{{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
}}

===India===
* In [[Parsi cuisine]], ''pora'' is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves.<ref>{{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}}</ref> It is usually served for breakfast with [[Indian tea culture|Indian]]/[[Irani café|Irani]] tea and bread. 
* 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.
* 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.

===Indonesia===
* 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.
* ''[[Egg foo young|Fuyunghai]]'' or ''puyonghai'' is a [[Chinese Indonesian cuisine|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]]
}}

===Iran===
*''[[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 (food)|Kuku]]'' is an omelette frequently containing large proportions of other ingredients, including herbs, folded in.
*''[[Nargesi (food)|Nargesi]]'' or spinach omelette is an Iranian dish, made with fried onions and [[spinach]], and is spiced with salt, [[garlic]], and pepper.<ref>{{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 }}</ref><ref>{{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 }}</ref>

{{gallery |width=150 |height=110 |align=center
|File:Kuku Sabzi (Iranian food).jpg|[[Kuku (food)|Kuku]]|File:Nargesi omelette.jpg|[[Nargesi (food)|Nargesi]]
|File:Iranian omelet.jpg|[[Iranian omelette]] with tomato
}}

===Italy===
* A ''[[frittata]]'' is an open-faced [[Italian cuisine|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]]}}

===Japan===
* 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 [[Makiyakinabe|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 cuisine|Japanese]]-[[Chinese cuisine|Chinese]] specialty, consisting of a [[crab meat]] omelette on rice.<ref>{{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 }}</ref>

{{gallery |width=150 |height=110 |align=center
|File:鳥焼き居酒屋_(39394233682).jpg|[[Tamagoyaki]]
|File:Omurice by Taimeiken.jpg|[[Omurice]]
}}

===Korea===
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]]
}}

===Mexico and Central America===
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}}

===Philippines===
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''<ref>{{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}}</ref> &ndash; an omelette with [[krill]] or small shrimp. Also known as shrimp fritters,<ref>{{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}}</ref> 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]]'' &ndash; an omelette made from [[corned beef]] mixed with eggs. A common cheap breakfast dish.
*''[[Tortang dulong]]'' or ''maranay'' &ndash; an omelette, usually crispy, made with tiny fish from the family [[Salangidae]] known as ''dulong'' in [[Tagalog language|Tagalog]] and ''ipon'', ''libgao'', or ''maranay'' in [[Visayan languages|Visayan]].<ref>{{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 }}</ref><ref>{{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 }}</ref> 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'' &ndash; an omelette with ground meat (usually beef or pork) and sautéed vegetables.<ref>{{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}}</ref>
* ''[[Tortang gulay]]'' &ndash; an omelette with peppers, mushrooms, onion, and garlic.
* ''[[Tortang kalabasa]]'' &ndash; an omelette made with finely julienned [[calabaza]], eggs, flour, and salt.
* ''[[Tortang kamote]]'' &ndash; an omelette made with mashed sweet potato, eggs, flour, and salt.
* ''[[Tortang sardinas]]'' &ndash; an omelette made with shredded canned smoked sardines (''[[tinapa]]'')<ref name="pcr">{{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}}</ref>
* ''[[Tortang talong]]'' &ndash; 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]] ([[tinapa|smoked sardines]])
|File:Tortang Kalabasa (Calabaza omelet - Philippines) 02.jpg|[[Tortang kalabasa]] ([[calabaza]])
|File:4340Tortang Alamang 01.jpg|[[Tortang alamang]] ([[Acetes|alamang shrimp]])
|File:2931Photos taken during the 2020 coronavirus pandemic in Baliuag 46.jpg|[[Tortang dilis]] ([[Anchovies as food|anchovies]])
}}

===Pontic Greeks===
*{{lang|pnt|[[Foustoron]]}} is an omelette made by the [[Pontic Greeks]].<ref>{{cite book |author1=Thomai Kiziridou |title=Pontian Delicacies |date=2007 |publisher=Kyriakidis |isbn=978-960-343-648-5 |pages=380 |language=Greek}}</ref> ''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}}

===Spain===
* The [[Spanish cuisine|Spanish]] ''[[tortilla de patatas]]'', or ''tortilla española'' in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced [[potato]]es [[sautéing|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]]
}}

===Thailand===
* 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".<ref>{{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 }}</ref>

=== United Kingdom ===
An omelette Arnold Bennett incorporates [[Smoked fish|smoked]] [[haddock]], hard cheese (typically [[Cheddar cheese|Cheddar]]) and cream.<ref name="ayto">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}}</ref> It was created by the chef [[Jean Baptiste Virlogeux]] at the [[Savoy Hotel#Restaurants|Savoy Grill]] in London for the writer [[Arnold Bennett]], who was a frequent customer.<ref name="ayto" /><ref>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.</ref> Cooks including [[Marcus Wareing]], [[Delia Smith]], [[Gordon Ramsay]], [[Felicity Cloake]] and [[Hugh Fearnley-Whittingstall]] have published recipes.<ref>[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.</ref><ref>{{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}}</ref>

===United States===
* {{anchor|Denver}} The Denver omelette, also known as a Southwest omelette or Western omelette,<ref>{{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 }}</ref> is filled with diced ham, onions, and green bell peppers,<ref>{{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 }}</ref>{{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.<ref>{{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 }}</ref>
* The [[hangtown fry]], containing bacon and breaded oysters, originated in [[Placerville, California]], during the [[California Gold Rush|Gold Rush]].
* The [[egg white]] omelette omits the [[yolk]]s to remove [[fat]] and [[cholesterol]].<ref>{{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 }}</ref>