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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....

                  1. I had one at a restaurant that I've been meaning to recreate at home:
                    omelette filled with goat cheese, wilted greens and croutons.

                    1 Reply
                    1. re: AndreaLynn

                      That sounds great to me - love the idea of the croutons giving a crunch inside it!

                    2. Ratatouille and your choice of cheese (my dads favorite).
                      Bacon and cheese.

                      When I was a kid, I used to ask for pickle and cheese omelettes. Sliced dill pickles and shredded monterey jack. I don't think I'd eat one now, but god bless my folks, they made them and ate them with me.

                      9 Replies
                      1. re: QueenB

                        Dill pickles? Now that is unusual. But it gave me another idea: Substitue fresh pickling cukes for the dill pickles, mix w/creme fraiche and black pepper, sub grated appenzeller for jack cheese. I wonder if that would be good?

                        Great ideas so far, all of you... I love the fried rice, kimchi, and crouton ideas. Keep 'em coming and thanks!

                        1. re: femmenikita

                          Yep, good old dill pickles. I loved pickles as a kid (still do, but not to that extent) and put them in and on lots of things.
                          The pickle/cheese omelette wasn't awful at all...just a different taste. And most likely, not for everyone.

                          Oh and I bet some minced fresh dill would go well with your combination.

                          1. re: femmenikita

                            Had another thought...I wonder how a curried cauliflower omelette would taste? Maybe served with some raita?

                            An omelette stuffed with crab imperial? Topped with hollandaise? (Ok, maybe I'm getting a bit out of control)

                            1. re: QueenB

                              actually curried plain omelets are common in a lot of homestyle muslim/indian cooking-- then you can eat them over your rice, lentils, vegetables, leftovers, whatever. i am personally addicted. i add scallions or spring onions to my curried plain omelets and feast-- they are great with cauliflower by the way, with dal and raita on the plate to be mixed in!

                              i also like to make a omelet with a few greens and jacked up with pickled ginger, so maybe i'd like one with dill pickles, i'll have to try it. :)

                              1. re: soupkitten

                                Curried plain omelet -- is that an omelet cut into pieces, and then added to a curry sauce? That sounds wonderful! Could you please describe the sauce? I have GOT to try this!

                                1. re: bakergal

                                  oh dear! i wish i could just have you over and demonstrate, it is really as easy as cooking scrambled eggs, but i will try to be clear and concise in describing how i make them-- please don't be afraid if this gets a little long, it goes super-fast once you get the knack.

                                  couple of notes: because the eggs are rich i like to eat them with one or 2 vegetarian curries, dal, raita, and plenty of basmati. meaty curries might be too much. roti or parathas are good but optional.

                                  have everything cooked and ready when you start to make the eggs, like other omelets they are best when fresh. most people say they would like 2 eggs and end up eating 3 and being way way too full (but happy!). because you fry the eggs one at a time, it's only practical to make the meal for 2 or 3 people, not for big dinner parties, unless you want to be frying eggs the whole meal.

                                  this is a pretty traditional recipe, so is not too low-cal!

                                  get your mise en place together-- VERY important, as the cooking goes very fast:

                                  small nonstick or very well seasoned iron pan (that you are strong enough to handle and flip)

                                  flexible spatula for flipping

                                  small bowl and a fork or whisk for scrambling the eggs

                                  another small bowl of chopped onions, spring onions or scallions (optional)

                                  small prep bowls or shakers of salt, cayenne, and bought or homemade curry powder/garam masala. i use a hot madras-style, but use your fave. pepper grinder.

                                  vegetable oil, and eggs

                                  warmed plate lined with paper towels for blotting. everything should be within one or 2 paces of your cooktop.

                                  okay here we go. crack one egg into the small bowl, and add generous pinches or shakes of all spices, couple of grinds of pepper. you should feel like you are overspicing and oversalting just the one egg, because the eggs will be eaten with blander basmati and they are traditionally a meat substitute. beat with the fork/whisk. the spices will "clump up" and cling to the sides of the bowl, but don't worry, this is normal.

                                  heat a tablespoon or so of oil in the pan-- you will use less later, but the eggs do need the oil to come out right. heat over med-hi heat until a little piece of onion sputters. **turn on your stove vent to high and it doesn't hurt to open a window** put a big three-fingered pinch of onions in the pan and fry them for a minute or so, until they soften. dump the egg in and tilt the pan to coat the whole bottom of the pan with egg. while egg begins to cook immediately crack and prepare the next egg in the small bowl.

                                  check the egg that is cooking. it should have little bubbles around the edges and a few in the middle, like a pancake. use your spatula to check the underside. it should be cooked and have spots and patches that look brown and delicious. the egg should slide in one piece when the pan is shaken slightly. flip it quickly in one piece with your spatula. try not to break it, but if you do it is far from the end of the world. cook it for just a few seconds on the second side, just enough to set the eggs.

                                  flip the finished omelet out onto the warmed plate (browned side down) and quickly blot the top with a paper towel. return the pan to the heat and heat a little more oil. repeat whole process-- you are cooking very fast now, and piling each finished omelet on the one before it like pancakes. a delicious curry-eggy smell permeates the house at this point-- you opened the window, right? be sure to add a little oil between cooking each egg so that the edges of the omelet bubble and brown slightly-- this is the correct texture that you want for an omelet sturdy enough to be torn into pieces, filled with rice and vegetables and eaten with the hands.

                                  you crack the last egg and frenetically finish cooking. your companion(s) are waiting at the table as you bring out the eggs. the various dishes are spooned onto plates, and a hot omelet draped over the rice on each plate. you may slice up your own omelet into savory little shreds to be eaten with silverware, or you can tear it into pieces to eat with your hands, folded around the hot, cardomom-spiced basmati, perhaps flavored with dal or curry sauce, as you'd use a morsel of roti to scoop up the same foods. when tasted by itself the omelet should taste quite salty and spicy but with the rest of the food it mellows into an addictive savory morsel of deliciousness and the platter will probably be empty before the eggs get cold. these eggs are often served with heated leftovers and hot rice for breakfast in hyderabad during ramadan, when the muslim population rises before dawn to eat, then goes back to bed until later in the morning. people then fast all day until the sun sets, when another hearty meal is prepared and eaten. the eggs provide great protein to get through the long day of fasting!

                                  i hope someone decides to try these, they are really easy and delicious. if you eat them all of the time it wouldn't be too healthy, though. i am totally craving them now so i'll have to make them very soon! :)

                              2. re: QueenB

                                QB, I had a curried cauliflower omelette for lunch today, just delicious!

                            2. re: QueenB

                              that actually sounds really, really good... and it'll gross my husband out, which is always a plus!

                            3. I recently filled an omelette with leftover corned beef. Garnished with tomatoes and sour cream. It was surprisingly awesome.

                              1. One of my favourites is an avocado omelette: fry a diced small onion in some oil, when translucent sprinkle with some curry powder. Let cool while you dice your avocado, then mix the two in a small bowl. Cook your omelette then top with mixture. Cover with your favourite cheese. I like to put the pan under the grill for the cheese to be crispy, but not too long for the omelette to be overcooked. Top with chopped cilantro, maybe some diced fresh tomatoes and/or a dash of hot sauce.

                                1. Another unusual mix comes to mind, wich ends up more like messy scrambled eggs, but tastes great. I take a couple of fresh tomatoes from the garden, cut them in segments, and sautee them with an onion or scallions. When mushy but dry, I add about one or two tablespoons of balsamic vinegar and let reduce. I may add a few pieces of goat cheese, but I never forget a small handful of chopped fresh basil. Then I top all this with the beaten eggs (with a couple of teaspoons of water, for a lighter texture) and let it cook. It's always hard not to make a mess with fresh tomatoes in an omelette, but I figure that if I had the patience of putting aside the filling before cooking the eggs, it would surely rendure a more attractive plate. Anyhow, it always tastes great.

                                  1. Cut up cold pizza and grilled breakfast sausage. Quite a omelette .

                                    1. Made some last night with the same fillings as mattrapp mentioned. I made a mexican one for supper. Chorizo, green peppers, grilled vidalias, manchego cheese and then topped with sliced avocados and pico di gallo.

                                      1. Saute some imitation crab meat (i like the taste/low fat/decent protein/cost effective) in some type of butter/spread/spray until soft and slightly golden. Whisk your eggs up with a bit of milk, salt and pepper. Add egg mixture to fish/faux crab in pan. Let eggs start to bubble, and gently fold/or stir. It ends up a bit more like an egg scramble dish. My wife and Ilove this dish for any meal. It really has a nice seafood taste. I just call it "seafood eggs". Normally I like ketchup on eggs, but I do not need it on this dish, because of the deicate seafood flavor.

                                        1 Reply
                                        1. re: rochfood

                                          I was looking for some inspiration for my omelette this morning and you were it. I sauteed the imitation crab with some crumples bacon. then just before putting it in the omelette i added finely chopped yellow and green pepper. Just before serving the folded omelette ( we made one large one and cut it in half ) i grated some mozzarella over the top.. It was awesome.

                                        2. Yes, technically a frittata: The asparagus "omelette" is the family favorite for generations. Steamed asparagus, grated parmesan, chopped parsley. If it wasn't Friday, we added prosciutto. We even eat the leftovers cold.

                                          1. Tonight I had a dessert omelette with blueberries and whipped cream cheese, with a sauterne.
                                            I don't have a crepes pan.

                                            1. Diced apple, crumbled roquefort or other bleu cheese, a few currants or raisins, and a dash of cinnamon.

                                              1. Cream cheese and rasberry jam, or cream cheese, tomato, and chives.

                                                Hash browns and whitefish; you may like it with bacon instead of the fish. Chives there, too.

                                                1. Well, if you've got the taste for it huitlacoche (aka corn smut) makes a very good omelet filling. Toss in a few corn kernels along with the huitlacoche and you're good to go. It's very rich.

                                                  1. Chopped green chile, grated Monterey Jack cheese (or that good 4-cheese Mex. blend), shredded/chopped roast chicken, pork or beef, sour cream. Or just cheese/green chile/crumbled crisp bacon.

                                                    1. Nutella with chopped walnuts

                                                      1. Put orange rind, orange juice, sugar, and vanilla in the eggs ... and french toast on the inside of the omelette. Serve with syrup & sour cream. (I do a shorthand version: torn stale bread in orange flavored scrambled eggs.)

                                                        1. Wow - I had no idea that there were so many interesting omelette variations! Leftovers?! Going to have to try that! I love to experiment with omelettes - for a single girl, this is the ultimate dinner. :) I typically like cheese along with whatever else I put in my omelettes. Cheddar, etc is fine... but I have been experimenting with cottage cheese (great texture and hot/cold combo there!) and flavored goat cheeses (love it when it melts a little! - the slightly sour taste cannot be beat). If I use either of these cheeses, I keep those as central flavors, then add simple veggies like onions, maybe a few cherry tomatoes, celery, sweet peppers.... Maybe not the most unusual, but the different kind of cheeses create unusual flavors.

                                                          1. If you're realllllllly hungary. Try this

                                                            6-8 oz. cooked steak (leftovers)
                                                            mushrooms sliced and precooked (sauted for 3-4 min)
                                                            shredded cheese ( I like pepperjack)
                                                            prepare as you would any omlette.
                                                            Mix up a pot of Knorr's Bernaise Sauce (this is key and goes so well with the steak.)

                                                            1. My favorite is Tuna with Sriracha...no more no less.This is going to be a good thread.Thanks from one omelet junkie to another for making it.

                                                              1 Reply
                                                              1. re: widehomehi

                                                                You're welcome :-) I'm so pleased with all these replies; I think I'm going to have enough omelette ideas to hold me over at least for a couple of months. So, over the weekend I made one for dinner with leftover Indian food (red curry with lots of peas and potatoes...mmm) stuffed in the omelette, and when it was done I put some cold cottage cheese inside. So good! I am addicted to this idea of using leftovers now and can't wait 'til I get some leftover fried rice to try the ketchup thing. I also tried wild rice+brown rice+sour cream+jack cheese+mushrooms, sauteed in butter sea salt, pepper. Reminded me of the dishes my aunt used to make up in Minnesota, was pretty good. Next on my list is the fig/stilton/walnut, and soupkitten's delicious sounding curried version. I'm also experimenting w/using different oils to cook my eggs. I made an avocado/tilamook/red onion, but to cook the eggs, I used cashew oil. Gave it a really interesting flavour.

                                                              2. Ice cold tomatoes inside the omelette, topped with white cheese. hot cold thing....
                                                                or this one another favorite, left over Pork Chili Colorado, with avocado,red onion, tomatoes, chilies and cheese. serve with flour tortillas..

                                                                24 Replies
                                                                1. re: chef chicklet

                                                                  Don't the tomatoes get mealy? I'm not a fan of refrigerated tomatoes, as you can probably tell.

                                                                  1. re: amyzan

                                                                    Tomatoes that get below 50 degrees lose not only their texture but their flavor.

                                                                    1. re: PhoebeB

                                                                      Blech! I'm with you guys; nothing worse than a refrigerated tomato. But sometimes I blanch them (cherry tomatoes) and they taste perfectly delicious chilled that way. But maybe that's because I soak them in vodka just after that

                                                                    2. re: amyzan

                                                                      Not meally at all, they are fresh vine tomatoes that's all I buy or I pass. I don't buy the tomatoes that come in looking pale. Those have already been through cold storage. I will pass on those and do without. gross..

                                                                      But yes they probably do lose a bit of the flavor, things that are chilly seem to do that anyway. But I like I said I am going for the hot and cold thing. Although I love a fresh tomato off the vine, and for that I use on salads or for sandwiches etc.
                                                                      I will also put cold tomatoes on a steaming hot pizza or in soup...love it.

                                                                      1. re: chef chicklet

                                                                        The flavor is the worst casualty, I think; not so immediately the texture. And the better the tomato to start with (Ugli Ripes or from your own backyard vines) the more noticeable the loss.

                                                                        There's a good small ME/VT/NH chain of "Real Italian" (mostly takeout & catering: pizza/sandwiches/calzones/pasta/salads) restaurants by the name of Amato's ("tomato's", of course). And they load everything with the most delicious ripe tomatoes.

                                                                        Last year my son and I were waiting for our roast chicken/spinach calzones and got to chatting with a young man who identified himself as a "trainer" from Amato's headquarters. I told him I was smitten w/Amato's by the lavish and wonderful sliced tomatoes on my first roast beef/provolone sub years ago. He said tomatoes are their hallmark, that they are the largest tomato buyer in New England, that they buy and serve only tomatoes that have never been below 50 degrees.

                                                                        Which surprised me, though I've long known to never refrigerate tomatoes. I'd have thought they'd have to reach 40 degrees before the damage was done. I don't refrigerate even a cut tomato. I keep the remaining portion on a saucer wrapped in wax paper on the cool dark end of the counter and eat it all before the day is out. In cool weather it will remain tasty overnight, with maybe slicing off 1/8 inch of the cut surface.

                                                                        1. re: PhoebeB

                                                                          Is that right Phoebe? A cut tomato wrapped up on the counter will keep for a while? I've always wondered about that. As a single girl I usually try to buy the smallest tomatoes I can so i can use them all in one sitting, but sometimes the best looking ones are larger, and then I get really sad because I use what i need and have to throw the rest out. I just know that I won't want to eat one that's been in the fridge. I've thought about trying to keep a cut one on the counter (say I use it in my dinner, then use the rest in eggs the next AM...But I was afraid i would give myself food poisoning.

                                                                          As an aside, when I started dating my current beau, he ooked for me and when I opened my fridge I saw that he'd refrigerated some extra tomato. I was shocked by this and didn't know what to say, because he has been a chef for 16 years and knows way more about food than I. I had to speak up. That's when I found out that he HATES raw tomatoes and hadn't actually tasted one since he was a little kid. They taste bad to him at room temperature so he didn't know about the "fridge rule." Ha.

                                                                          1. re: femmenikita

                                                                            Absolutely. The cooler the place you put it the better. Just be sure the knife you used to cut in in the first place was perfectly clean and the saucer clean. Wrapping loosely in wax paper seems to keep it better than airtight clingwrap. If it's been longer than ~a half-day since I cut it, I slice off & discard a thin layer of the cut edge.

                                                                            It's almost impossible to get food poisoning from anything as acid as a tomato, unless some other food like mayo contaminates it.

                                                                            (Do you foresee any kind of real future w/a man who doesn't like tomatoes?)

                                                                            1. re: PhoebeB

                                                                              Pheobe, you're my new hero. Last night I used a beautiful green watermelon heirloom tomato in a sandwich, wrapped it up, and sliced again for use as a fried egg topper for breakfast. Its late afternoon and no belly ache!

                                                                              (He likes cooked tomatoes and dried tomatoes. The raw will come in time. I know they say don't try to change your mate but I am convinced the awesomeness of a truly great tomato will wear him down!)

                                                                          2. re: PhoebeB

                                                                            Sorry Phoebe, Its an ice cold and hot thing, I promise I wouldn't force it on you.

                                                                            I woldn't eat them at room temp on my pizza, and it misses the whole point of having one of my favorite all time things. I wouldn't ask for room temperature tomatoes for the pizza. Caprese is different, love that. and for that one, and the tomatoes before hand, they stay on the counter, but no, not cut.

                                                                            I usually don't buy more than 3-4 tomatoes at a time and they get eaten fairly quickly. I am using beautiful farmed tomatoes, (Central Valley CA here) and they don't suffer. Maybe your palate is more sensitive and would notice it though, I don't.
                                                                            Anyway this thread is about omelette fillings, and I don't want to hijack it with my crazy quirks!

                                                                            1. re: chef chicklet

                                                                              ChefC, I assure you I did NOT have your very tasty-sounding omelette in mind when I wrote that mini-essay. I just like to tell people "useful things they should know", as Treebeard puts it.

                                                                              1. re: PhoebeB

                                                                                Oh, I didn't think that at all. I wasn't sure that you caught my adoration for the "cold tomatoes with piping hot" food. It drives everyone in my family to eye rolling. And I appreciate the lesson on temperature, I was not aware of at what degree point in the fridge that they lose flavor. Such a short time in there I've never worried about it. And since I surely do love my tomatoes, I am now aware....thanks!

                                                                                1. re: chef chicklet

                                                                                  I don't like hot tomatoes either. I pry my grilled cheese sandwiches apart and put sliced tomato on them.

                                                                                  1. re: PhoebeB

                                                                                    I am so with you on that, PhoebeB.
                                                                                    Hot tomatoes give me the skeevies. I also can't eat chunks of hot tomatoes in sauces or soups. Don't know what it is, it just doesn't appeal to me.
                                                                                    Room temp is fine, just keep the heat away!

                                                                          1. re: chef chicklet

                                                                            So, you only refrigerate them long enough to chill? How long is that?

                                                                            I've never put them in the fridge, as my mom gardened and instructed me as a kid NEVER to do so. We used to sell the excess veggies (well, fruit in this case) from our red wagon in the neighborhood, and she was proud that they were juicy and not mealy like grocery store tomatoes.

                                                                            1. re: amyzan

                                                                              Amyzan, this is almost funny now. I LOVE ice cold tomatoes cut up and then place them on steaming hot pizza, and also on top of hot soup! And inside an omelette also. But certainly i don't do this to everything.

                                                                              Every Saturday I go to my Farmers Market where I can get the most beautiful and juicy California tomatoes, probably picked within hours!
                                                                              See I will only refrigerate a few, the rest are on the counter, for my other dishes or salads that I will make during the week.

                                                                              I know what you mean about being mealy that is sooooo gross to me and never has one turned mealy. Those are tomatoes of a different animal, meaning that they are picked pale and then shipped kept in cold storage.

                                                                              I actually put a thermometer in my veggie bin because of all the chatter about me putting my tomatoes in there. The temperature is 40 degrees.Fact is they they can stay in there for a couple of days without degradation, if they last that long! Ha fat chance!. If there is any degradation then it is slight and not noticeable ( to me).

                                                                              But you and the others are so right about there is nothing better than a nice ripe fresh tomato plain as can be picked right off the vine. I am so fortunate to live where I do, as they are plentiful.

                                                                              Just in case you missed it the first time, I only chill the ones that go on the pizza and into the soup. Since CH is a place to exchange information and recipes, you might want to try it, it is a hot and cold experience much like your sweet sour salty thing.

                                                                              I am certainly not the green grocer, so your mom must know her stuff.

                                                                              1. re: chef chicklet

                                                                                We all have our little weirdnesses. I love cold cake, and put my cakes in the fridge as soon as they're cool and frosted.

                                                                                My kids always froze their Snickers & Oreos. Don't know why they didn't break a tooth. My sister puts an ice cube in her coffee, likes it barely lukewarm.

                                                                                1. re: PhoebeB

                                                                                  Yes and people are passionate about their tomatoes, I know that now.

                                                                                  Love cold carrot cake with butter/cream cheese frosting. Makes us happy!

                                                                                2. re: chef chicklet

                                                                                  I didn't mean to beat a dead horse or anything (isn't that a horrible image?) I just wondered how long they'll refrigerate without suffering in texture, that's all.

                                                                                  Yes, my mom is amazing. She and I are gardening together this year, and I hope to learn these skills from her in her 65th year. It's a shame I didn't appreciate this sooner, but I'm grateful to still have her and be gardening this summer.

                                                                                  1. re: amyzan

                                                                                    I guess I'll be the one to beat a dead horse here (yes, horrific image) - I, too, enjoy a nice cold tomato on hot foods. For instance, on a nice hot omelette filled with feta, diced red onion etc, I like to chop up a cold tomato and sprinkle it over the top. I do this with smothered enchiladas and smothered burritos as well. I actually picked up the idea from the little local (denver) mom and pop mexican places here...many of them put nice cold tomatoes diced or chopped on top of the hot plate of melty-cheesy - green chile goodness. My mom was always adamant about keeping tomatoes at room temp...and while that is how I normally would have them if I just sit down to a couple tomato slices schmeared with homemade mayo, s&p, I have discovered the joy of cold tomatoes on some hot dishes. Give it a try...sometimes it's fun to break food "rules" ! :)

                                                                                    1. re: THenderson

                                                                                      One more smack can't hurt that horse, so I'll take it.

                                                                                      Within seconds of the moment you sprinkle that refrigerated (~40 degree) chopped tomato on your hot enchis or omelette--probably before you can take a bite, it is going to have reached 50 degrees, and that lovely astringent tomato flavor has been compromised-to-destroyed by the refrigeration.

                                                                                      What someone should invent is a tomato-keeper that maintains a constant 51 degree temp. I think that was the idea behind the "vegetable crisper" bin at the bottom of the fridg--to keep delicate lettuce, etc. from getting too cold. Never thought to put a thermometer in it to see how cold it is.

                                                                                      1. re: PhoebeB

                                                                                        Well so much for gazpacho soup. Then why make it? I'm opening up a thead on tomatoes....

                                                                                        1. re: chef chicklet

                                                                                          Gazpacho has so many zesty flavors that the nuances of the individual ingred. are subsumed. It's in the naked tomato that the loss of flavor is most noticeable.

                                                                        2. I agree with the leftovers suggestions - and I'd add leftover Indian food. You could do omelet or scramble/frittata, whatever floats your boat. I think I did some sort of curry leftover, but I could see tandorri chicken pieces in it as tasty too.

                                                                          1. my very favourite?

                                                                            I'm a restaurant chef so understand I always have stuff around so for me this isn't as complicated as it seems.. especially in winter when stuff like cauli is always around...

                                                                            Cut cauli into long strips and roast in olive oil until golden brown.
                                                                            Simmer with chicken stock, garlic cloves a touch of Dijon mustard, a pat of butter and a small bit of fresh rosemary until the cauli is falling apart. Put in a blender and make thick puree. Salt to taste

                                                                            Pour back into the pot and on low heat add a chunk of bleu cheese diced and a large handful of wilted baby spinach... add a generous crank of freshly ground toasted peppercorns... use to fill an omelette.


                                                                            1. In addition to omuraisu already discussed above (great homey comfort fave on a busy weeknight, with ketchup and mayo!), I really like omusoba, thin omelette wrapper with yakisoba inside.

                                                                              1. i made this one a few weeks ago from some leftover veggies i had sauteed and it's become a favorite. sauteed shallots, asparagus, mushrooms, spinach, and (the best part) japanese pumpkin (kabocha) with sage. sometimes i add cheese, any kind is nice, but i'm on a goat cheese kick lately. i can't wait to try the curry omelette mentioned earlier though!

                                                                                1. Definitely second the rec of ratatouille

                                                                                  Crushed graham crackers and sauteed cinnamon apples

                                                                                  Corn and black bean salsa.

                                                                                  Soy Balsamic Wild mushroom bland

                                                                                  Butternut squash, caramelized onions, ricotta cheese and sage

                                                                                  Figs and blue cheese and walnuts

                                                                                  1. Here's a good recipe for omurice (Korean fried rice omelet) with step by step pictures:


                                                                                    1. I haven't read all of the other entries so this might already be mentioned but I made an omelette once with leftover grilled salmon and it was fantastic.

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                                                                                      1. re: GrillMaster

                                                                                        Smoked salmon would probably be good too. When it's done, tuck in a little sour cream and some capers and pickled onions.

                                                                                      2. cook's lunch today: scallion, chopped snow peas, red pepper, soft crumbled fresh chevre, wilted sunflower sprouts, sea salt.

                                                                                        i like leftover roasted or grilled veggies in an omelet-- someone else probably has mentioned this though.

                                                                                        1. one of my favorites is a take on hawaiian pizza: pineapple, canadian bacon and cream cheese (or a more pizza-like cheese such as mozzerella or mjack). you can add onions too. i LOVE this!

                                                                                          1. Smoked salmon, cream cheese and green onions is my personal favorite!

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                                                                                            1. I love using Ricotta cheese as a filling.

                                                                                              After that you can go with many things.

                                                                                              Ricotta and pesto sauce.
                                                                                              Ricotta and ham or bacon or meatballs or....
                                                                                              Ricotta and tomatoes.
                                                                                              Ricotta, mozzarella and sausage (like a calzone)
                                                                                              Ricotta and spinach.

                                                                                              Speaking of which I also love leftover or not leftover creamed spinach in an omlette.

                                                                                              1 Reply
                                                                                              1. re: Jennalynn

                                                                                                That ricotta/spinach sounds best to me of any so far. The more I cook the more I'm astounded at how many things are transformed by spinach. It's one of the absolute silver bullets like bacon, scallions, green chile, duxelles.

                                                                                              2. I love seared shrimp and scallop omelette with fresh homemade hollandaise

                                                                                                1. Yum!

                                                                                                  Natto omelette
                                                                                                  Crab with dashi stock
                                                                                                  guacamole or chili stuffed into an omelette
                                                                                                  sundried tomato/parmegiano reggiano and chopped scallions
                                                                                                  fried potatoes and sweet onions

                                                                                                  1. I have made an avocado omelete that was scrumptious. I made the eggs, then filled with thinly sliced avocado, some thinly sliced smoked gouda, and added a bit of tarragon. Folded it up and put a bit more cheese on top to melt. Very good.

                                                                                                    The website www.avocado.org has a few omelet recipes that look very good.

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                                                                                                    1. re: danhole

                                                                                                      that sounds excellent. i was going to suggest avocado and some really sharp cheddar.


                                                                                                    2. Omelettes are pretty much a weekend staple at my house.

                                                                                                      Thinly sliced pear, good-quality brie and rosemary is a favourite around here... chopped green apple or dried cranberries will also do instead of pear.

                                                                                                      A couple other faves:
                                                                                                      * leftover potatoes with peas and cheddar cheese
                                                                                                      * diced chorizo with red and green peppers and caramelised onion

                                                                                                      Now that I've read through the board, I'm dying to try leftover ratatouille!

                                                                                                      1. Here's a link to a really intriguing recipe from the L.A. Times for a layered omelet cake called crespéou:


                                                                                                        I'd like to make this if there were more people here to eat it - in the meantime, maybe I'll make a smaller version with just a couple of different flavored layers.

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                                                                                                        1. I know you have a zillion responses so far, but I thought I'd add one more. Just made this one for a quick lunch and it was yummy. 2 eggs, feta cheese...crumbled, one slice of bacon...crumbled, a few Kalamata olives...chopped and a bit of fresh cilantro...chopped.

                                                                                                          1. -sweet potatoes, vidali onions and broccoli (makes like a hash)
                                                                                                            -peaches and hot salsa
                                                                                                            -cottage cheese and ketchup