I had this at a restaurant and it was so delicious I wanted to have it at home, too.In Step 6, if the mochi is not soft and gooey yet, cook it for a while longer.When you transfer the omelette to a serving plate in Step 8, poke it with a chop stick to see if the mochi is soft and cooked through. Recipe by somepoty

You've never had anything quite like this! Inspired by my dad's original "Steak Eggs" recipe, my Portobello Steak Omelette Béarnaise will knock your socks off. A great dish to impress dinner guests.

"Ulek" is a term used by Indonesians to describe a pestle and mortar. This omelette is not just an ordinary omelette, as all the flavour that shines through comes truly from the blended spices on the floor of the pestle and mortar.

This is my usual bento omelette. I always just estimate the ingredient amounts, but this time I measured them. This makes it easier to teach the recipe to family members.It contains sugar so it will burn if you turn the heat too high. Start on medium heat, warm the frying pan, coat with oil and warm, then pour in the mixture. Cook over fairly low to low heat. Finally, turn the heat up to medium to cook through. Recipe by Hiromanma

I wanted to use up a bit of the huge shipment of Chinese cabbage that I was gifted.At first I was using it in stew, then I made mapo-style Chinese cabbage, and then I decided on something similar to okonomiyaki!It's better to use fresh cabbage in the omelette, rather than stir-frying it beforehand. This will give you a crunchier texture.Originally I thought that it would be better to stir-fry the cabbage first to prevent any excess moisture, but actually it had the opposite effect and I ended up with a messy omelette. Recipe by Shijimi24

I love natto and cream cheese together. So, I tried folding them inside some soft eggs to make an omelette. The resulting dish was delicious as it was mildly flavored overall thanks to the eggs.I think you only need the saltiness of the natto sauce, Japanese mustard, and the cream cheese to season the omelette. For best results, use a decent amount of green onions and bonito flakes. Try making an omelette with your usual frying pan a few times to get the hang of it. I initially failed at making omelets, too. Now, it falls apart only on some occasions, and I fix it later when it happens. Recipe by milketmoi

I feel so happy when I have delicious food. The memory of those flavors lingers on afterwards. Recently, I've been thinking that it's so wonderful to be able to share the same memories with people important to you through cooking.It may look like there are many steps in this omelette recipe, but it's actually a simple way to recreate the "fluffy and creamy" texture of restaurant omelette without fail.Please adjust the cooking times in Steps 1 and 4 to taste! It's best to stop cooking the omelette when it's softer-set than you think it ought to be. For 2 large servings!. Recipe by Masa yon

This is a dish that I ate at a Spanish bar. With the sweetness of the zucchini and onion, it has a slightly different taste than potato omelettes.When cooking the omelette in Step 4, use a decent amount of oil and heat it as if you're frying the eggs for a fluffier result. Please refer to my "Potato Omelette []" for instructions on how to flip the omelette over with a plate. Recipe by Bakaryau

I wanted to make Omelette but with a twist and it turned out really good and my family loved it. It was perfect for Sohour.

MY VERSIONEASY AND QUICKONION OMELETTE IN 5 MINUTEBEST SERVE WITH HEINZ CHILI SAUCELOVING IT

#GA4 #week22 #omelette

MY VERSIONQUICK AND TASTYOMELETTELOVING IT