I bought a ton of Chinese chives♪.Make sure not to overcook the eggs and Chinese chives~. Cook them up quickly over high heat.I have a version without ankake sauce too. See Chinese Chive Omelett -. Recipe by Panko625

Japanese omelette with rice that called "Omurice" is must be good combination with 【Chanterelle】→It was more than that !!

I’m creating a variety of tamagoyaki flavours for my lunch box every day.I tried my favourite oyster sauce and mayonnaise taste and it turned out very nice. So, I uploaded this here.When you mix egg with oyster sauce and mayonnaise, you may find that they do not mix well. But it’s okay!Just ignoring the lumps, the mayonnaise melts and combines nicely! Recipe by Nanaiku

I wanted to make a hearty dish with broccoli.The broccoli here is easier to eat if it's tender.In Step 3, let the sauce come to a boil again after adding the katakuriko dissolved in water. In addition, if the egg gets stuck to the bottom of the pan it will burn, so stir it up gently to prevent that.This is also delicious eaten with some pepper or ra-yu. Recipe by LaLaHappy1

For Breakfast

In my home country, Indonesia, we call this dish as Tahu Bumbu. They are usually sold by small vendors along the side of the road in the evening until midnight. Originally the vegetables that go along with this dish are fresh bean sprout and Indonesian cucumber pickles, but here, I replaced them with vegetables that I had in my fridge and stir fry them.

おはよう友達 ! That means good morning friends in Japanese. I (Gianni) am currently fully embracing my inner otaku by learning to speak, read and write in Japanese. This recipe is an homage to the Japanese “omeretsu” which is actually an homage to the standard American omelette. Inception, or should I say omelette-ception. I’ll stop.This recipe is also the first installment of a segment I like to call:Gourmet Versions of Things I Saw My Roommates Cook in CollegeThis one is inspired by my former roommate and one of my best friends, Caleb Rittler. In college, I watched Cal make the same breakfast every day. A two egg omelette. Pretty standard. He would then slather/glaze the omelette in a thick layer of ketchup. Disgusting, I know. But then again, I’ve never really been a ketchup and eggs person… Or so I thought…Flash forward a few years and I’m getting bored with standard breakfast fare and trying to find some more creative recipes to break the fast. I stumble upon a video of a Japanese chef effortlessly whipping up a beautifully fluffy omelette over fried rice and drizzling it with a dark, savory sauce. I had to try it!The creamy, custard like omelette, the nutty toasted fried rice, the tangy, umami-packed okonomiyaki sauce.Cal, if you’re reading this, おはよう友達 which means I am deeply, and respectfully sorry. I will no longer be a ketchup on eggs hater, but I will try to make it a little more “extra.”

I really like garlic chives so I wanted to make a filling, satisfying dish.Place the garlic chives when the egg omelet is still soft. It is easier to wrap the garlic chives.When you want to avoid garlic (like on weekdays) use mustard soy sauce or vinegar soy sauce instead.Soy sauce with chilli oil would be nice with this dish too. Recipe by Kuushinsai

I don't like the bitterness of komatsuna spinach... I was inspired by "poohtomo-san"'s recipe Simple Green Vegetables with Egg White Thick Sauce.※ I changed the quantity of ingredients on November 2.The key to this recipe is the very soft omelet!Pour in the beaten eggs into a very hot frying pan and stir quickly 3 or 4 times. Once the edge of the omelet is set transfer onto the fried komatsuna spinach!The mild flavour of the soft omelet kills the bitterness of komasuna spinach. Your children will love this too! (I experienced this personally.) Recipe by Hichan

I tried my new yogurt sauce with my favourite omelette which I've been making for a long time. It turns out a great combination.If you find it difficult to make omelettes, you can mix the cabbage and together egg first and then just stir fry. Recipe by mini

The "real" version is made with crabmeat, but that's usually pretty expensive so I made it with crab sticks - and it was delicious.Don't overbeat the eggs, especially the egg whites.Cut all the solid ingredients up into the same size pieces. You can also try adding tofu, bean sprouts, Chinese chives and so on.Pour the egg mixture in one go into a well heated frying pan and mix immediately in order to give it a fluffy texture. For 2 to 4 servings. Recipe by kurikuro