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Jul 6, 2007 06:58 AM

Unusual yet delicious omelette fillings/combos?

This may seem like a no brainer, but I am bored with my usual omelette fillings. I LOVE LOVE LOVE omelettes, and plan to make some this weekend. But I am tired of the things I've come up with. I've done sweet omelettes, savory (of course) omelettes, omelettes with herbs only, chili omelettes, strawberries and cream, broccoli gruyere, etc. etc. Maybe you all have found some interesting and unusual combos that I have not yet imagined.

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  1. fill omelette with steamed rice.

    2 Replies
    1. re: Cynsa

      Diced kimchi added to the rice.

      1. Growing up we always put leftovers in our omlettes. French fries, pasta, chinese food, vegis. They always tasted great! Now that I know more about food I would call them frittatas, my dad is a NJ italian, so no fancy name was ever used.

        1. Asparagus, chanterelles,crab and brie.
          Grilled zucchini,prosciutto, and asiago.
          Grilled chicken,pancetta,peas, and creme fraiche.

          7 Replies
          1. re: mattrapp

            in japan we always put fried rice in our omlettes. you saute the rice (preferably leftover) in oil w/ onions. then put some tomato paste and salt to make orange rice. Actually we used to use ketchup for this part but i thought you'd get too grossed out so you can choose either. put that aside when it's done then make your eggs and stuff the omlette with your fried rice then serve.

            1. re: trolley

              Omu raisu, yum! I make mine with added peas for the green, makes a pretty omelet filling. Do try the ketchup, though you might want to start with less than many recipes call for. Hiroko Shimbo has a good recipe, if you want guidance.

              Japanese style curry sauce mixed into rice for omelet filling is good, too.

              1. re: amyzan

                i really like the green peas idea and will have to try that. i think my mom once put corn and green peas and i hated it but i believe i was about 6 yrs old then :)
                i agree about the ketchup. i told some of my friends about the ketchup in the rice and said it was gross but i think the ketchup adds sweetness which the rice needs.

                1. re: trolley

                  I know this isn't traditional, but I use whatever kind of leftovers I have from the night before--Chinese, Korean, anything--and mix that into the fried rice. If I'm putting in stuff that doesn't have a sauce (sometimes I just make fried rice with garlic, onion, peas, and diced carrots), then I definitely add the ketchup. As a kid, I put ketchup on just about everything having to do with rice or eggs--breakfast, lunch, or dinner! Even if I don't put ketchup IN the fried rice before filling the omelet, I still put ketchup on top. In a smiley face, to boot.

                  1. re: riceflour

                    haha yeah! I'm a big fan of ketchup designs. We used to make omu-rice with lightly fried rice with frozen peas and carrots and corn. Make a mound, put a omelette on top, decorate the egg with ketchup designs. So good now, but when I first saw it, I thought the concept of ketchup with rice revolting.

                    1. re: janethepain

                      I love ketchup. Especially with eggs. And I find the ketchup intensifies the flavor of the fried rice ingredients...something about the sweet and tangy brightening up the peas and carrots. Ketchup rocks on omu-rice.

              2. re: trolley

                Eggs w/o ketchup is heresy :-)

            2. at one of my last jobs, we served a cream cheese and alfalfa sprout omelette. everyone loved it. we also served a greek with feta, spin, and your choice of mushrooms,oninons, or tomatoes. some weeks, would make a chorizo and cheese omellette that was also great.

              2 Replies
              1. re: kyle798

                what kind of sprouts? alfalfa or bean?

                1. re: kyle798

                  Ooh, my husband made me a mexican chorizo and queso fresco omlette once that was so darned tasty!

                2. I like to use different Korean ban chan in omelets. Seasoned bean sprouts, spinach, shredded daikon radish, kimchi....