Spinach to Turkish omelette: Whip up these unique and flavourful omelettes to relish a good meal

Poached, boiled or fried, eggs taste heavenly in any form. Cooking preferences for eggs are largely influenced by the cultures of different countries as well as regions. Out of all the foods, it is the one that has countless variations. Among all the egg variations, an egg omelette is universally loved, one of the key reasons being, the ease with which it can be whipped up.

Moreover, a simple omelette can also be prepared in diverse ways to augment its flavour and overall taste. Besides, this food item's nutritional benefit makes it a perfect alternative to any other instant food mixes often loaded with preservatives. Thus, it is also a preferred meal for many, especially students and bachelors staying away from home.

To explore more variations of an omelette, we called in chefs to get recipes for some of the most unique and delicious omelettes. Let's dig in.

Turkish omelette or ‘Menemen'

Ingredients:
Olive oil - 2 tbsp
Finely chopped onion - 1
Chopped red or green bell pepper - 1
Diced tomatoes - 2
Eggs - 4
Red pepper flakes - 1 tsp
Salt and pepper to taste
Fresh parsley for garnish

Method:
1. Heat olive oil in a pan over medium heat.
2. Add chopped onions and sauté until they become translucent.
3. Add the chopped bell pepper and cook until it softens.
4. Stir in the diced tomatoes and let them cook until they release their juices.
5. Add red pepper flakes for some spice.
6. Crack the eggs into the pan, and gently stir to combine with the vegetables.
7. Cook until the eggs are set but still slightly runny.
8. Season with salt and pepper to taste.
9. Garnish with fresh parsley.
10. Serve hot with crusty bread.

Recipe by Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Private Limited

Mexican Chicken Fajita Omelette

Ingredients:
Cooked chicken breast, shredded - 1
Thinly sliced bell pepper - 1/2
Thinly sliced onion - 1/2
Halved cherry tomatoes - 1/2 cup
Eggs - 4
Shredded cheddar or mozzarella - 1/2 cup
Salt and pepper to taste
Fresh cilantro for garnish
Salsa and sour cream for serving

Method:
1. In a pan, saute the sliced bell pepper and onion over medium heat, until they are tender.
2. Add the shredded chicken to the pan and heat through.
3. In a bowl, beat the eggs and season with salt and pepper.
4. Pour the beaten eggs over the chicken, bell pepper, and onion.
5. Allow the eggs to set slightly, then gently lift the edges to let the uncooked eggs flow underneath.
6. Sprinkle the halved cherry tomatoes and shredded cheese over one-half of the omelette.
7. Fold the omelette in half, covering the filling.
8. Cook until the eggs are fully set and the cheese is melted.
9. Garnish with fresh cilantro.
10. Serve hot with salsa and sour cream on the side if desired.

Recipe by Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Private Limited

Lard O Cheddar

Ingredients:
Eggs - 3
Bacon - 4 strips
Guanciale - 10 gm
Cheddar cheese - 20 gm
Chives - 5 gm
Butter (Unsalted) - 5 gm
Any crusty bread

Method:
1. Grease a non-stick pan with butter on very low heat and add cubes of guanciale.
2. Once the guanciale is crisp, add strips of bacon cut into fine dice.
3. Take out the guanciale and bacon on a tissue roll.
4. Now you have smoked lard with butter ready in the pan. Dip the crusty bread in the lard in a slow flame until crisp to get a Lard O Toast on the side.
5. Set your gas to medium heat and add your beaten eggs to the lard.
6. Once the eggs start to cook, add grated cheese with chopped chives.
7. Add your crisp bacon and guanciale in the centre and fold the omelette.
8. Let the omelette be on the pan for a minute for the cheese to melt.
9. Serve it hot with the sumptuous melting cheddar and bacon guanciale lard.

We have avoided salt as bacon has a higher salt content. Pepper can be added as required.

Recipe by Chef Amit Shetty, Cafe Noir

Constructed rolled egg with salt-cured egg yolk, and seared bacon

Ingredients:
Whole eggs - 4
Cherry tomato - 40 gm
Grana Podana cheese -10 gm
Basil - 2 gm
Paired bacon strips - 40 gm
Microgreens (fennel and mustard) - few sprigs
Olive oil -15 ml
Sea salt to taste

Method:
1. Separate two egg yolks from four eggs, put them over a salt bed and sprinkle with salt as well to get the outer layer firm. Resting for two hours we may cook it for ten minutes in the oven at 60 degrees Celsius.
2. Blend four egg whites and two yolks together with just sea salt and make them into thin sheets over the hot flat skillet and roll in a fashion to get the round shape. Make sure you cook it on low flame so as not to have egg protein denatured. Repeat the process of rolling till you get a nice and soft 1.5-inch roll to present the dish.
3. Next, in a pan sear paired bacon cut to place on the egg bed as an accompaniment.
4. Then, blend seared cherry tomatoes with cheese and basil to achieve a coarse sauce-like
chutney to pair with an omelette.
5. For plating, place bacon at the bottom, cut the roll of egg in a cylindrical shape and place over the bacon. Place egg yolks on two sides to balance the plating and finally drizzle the sauce on the top or on the side to give contrast and balance to the dish.

Recipe by Chef Arun Kumar, executive chef, Araiya Palampur

Feta Spinach and Tomatoes Omelette
Ingredients:
Eggs - 2
Shredded spinach - 10 gm
Sliced cherry tomatoes - 20 gm
Feta cheese - 10 gm
Butter - 2 tsp
Salt to taste
Crushed pepper - 1 pinch

Method:
1. Break the eggs in a bowl and beat it well.

2. Add salt and pepper to it.

3. Grill the shredded spinach and sliced cheery tomatoes in a pan. Set aside.

4. Now add butter to another pan, add spinach and saute well.

5. Add the beaten eggs and stir lightly to get a smooth flat omelette.

6. Add feta cheese in the middle of the omelette along with the grilled cherry tomatoes and fold the egg into half.

7. Serve it on a plate either with bread or any other accompaniment of your choice.

Recipe by Chef Rayomund Pardiwalla, executive chef, The Den Bengaluru

Angel Egg White Omelette

Ingredients:
Egg white - 90 gm
Yellow cheddar cheese - 20 gm
Salt - 1 gm
Butter - 25 gm
Olive oil - 15 ml
Sourdough slice - 1 slice

Method:
1. Beat egg whites in a bowl till fluffy.

2. Add oil to a pan on a medium flame. Add the egg whites to the pan.

3. Sprinkle salt

4. Loosen the omelette from the sides.

5. Add yellow cheddar cheese in the middle.

6. Fold the omelette in a half-moon shape.

7. Serve the omelette with a sourdough slice and butter slices.

Recipe by Chef Hitesh Shanbag, Neuma