There wasn't much food in the fridge so I made this.No hints, really - it's so easy. Recipe by *Anna*

This may not taste just like an egg, but it's the perfect substitute! It's crispy on the outside, soft on the inside, full of flavor and great for breakfast or dinner, especially if served with fresh salad and a glass of freshly squeezed orange juice.

This recipe transforms fried rice with okonomiyaki flavors into an omelet-style dish. It's a taste everyone will love, not just those from Kansai!Recipe background:I had some leftover powdered sauce from yakisoba and extra rice. Since I didn't have much pork and wanted to make it more filling, I topped it with eggs for a richer dish.

This recipe is all about enjoying the flavor of dashi! While rolling the omelet takes some skill, when done right, you'll get a soft, creamy, and juicy texture.Recipe background:This is a low-carb recipe.With this much dashi, it may be hard to roll without using potato starch.

I wanted to come up with an easy-to-make recipe that would take advantage of sweet onions that are in season in the spring, that could be a good drinking appetizer or go well with rice.I used a 20 cm diameter cast iron frying pan. Please adjust the cooking time depending on the size and type of the frying pan you're using.I recommend using sweet spring onions if they are in season.You can use sake instead of white wine, and vegetable oil instead of olive oil. For 2 to 4 servings. Recipe by caramel-cookie

A recipe to use up veggies in your fridge—this is my go-to clean eating version. No MSG, low oil, and uses whatever you have on hand. Keeps well and makes enough for several days in one pot.I use just one electric pot, which is perfect for dorm living. You can adjust the recipe to your liking, and it's great for weight loss. Feel free to add only the veggies you enjoy.

Packed with plenty of scallions, this dish is great for boosting your veggie intake and helping prevent colds. It's a classic for lunchboxes and home-cooked meals. This recipe was inspired by the head chef at the izakaya where I worked as a college student—I secretly watched how he made it and then adapted it for home, discovering the perfect ratio along the way. My family loves this recipe, and I'm really proud of it!

A simple meal, perfect served with chili paste.

Wanted to make something easy and tasty for lunch. Kids love it. The colors are beautiful, too.

A Spanish friend of mine taught us how to make it at a party. It became my signature recipe since then!Since it takes about 15 minutes to make, I recommend making it in between doing dishes or making other dishes.Cook it slowly over low heat without burning it! Adjust the amount of the eggs, or other ingredients to the size of the skillet.It's also great with green peppers, carrot, sausages etc...When you flip the skillet, the egg may drip out of it. I recommend doing it over the sink. Recipe by Riezou

I grew up in Buenos Aires eating this Spanish omelet at lunchtime, especially in a sandwich with mayonnaise and lettuce. One can add scallions or sausage to it. I’ve seen it stuffed with ham and cheese too. But this simple version is the most traditional and way Penélope Cruz makes it in Almodóvar’s “Parallel Mothers”.#tortilla #patatas #potatoes #omelet #omelette #eggs #Spanish #Spain #lunch #supper #breakfast #dinner #easy #simple

Spanish omelettes are usually large frying pan size, but I wanted to make a small one easily without any oil, so I came up with this.Use a bowl that is around the same size as that listed. If the ingredients overflow in Step 2, just remove them. Adjust the cooking time to suit your microwave. This contains simple ingredients, so season it well with salt and pepper You can use satoimo (taro) instead of potato. It's tasty. Recipe by Momokito