Usually, omelets are rather compact than fluffy. Yet, you can make them fluffy by beating the whites separately from the yolks and by adding some water, as you’re going to see from this fluffy omelet recipe below:

Ingredients for one omelet:

• 2-3 eggs, whites separated from the yolks
• 1/2 cup sliced mushrooms
• 1/2 onion chopped
• 1/2 bell pepper, chopped small
• 1 tablespoon of butter
• Salt, pepper

Preparation time: 15 minutes

Cooking time: 30 minutes

Cooking directions:

Heat a frying pan and saute the mushrooms, onions and peppers in butter. Separate the eggs, then beat the whites until they get stiff (add some water, about 1/4 cup, it helps). You can use an electric mixer to beat the whites, it’s faster than doing it manually. Beat the egg yolks separately with salt. Pour the yolks mix into the whites, then put everything into a heated frying pan with melted butter. Cover the pan and let it cook at medium temperature. It will need about 5-6 minutes until eggs harden. Then put the fillings on top of the omelet, cover it again and let it cook for more 4-5 minutes, then fold it, put it on a plate, sprinkle it with grated cheese and serve it with some salad or with pickles. Beware not to overcook the omelet, because you want it fluffy, remember? The two secrets of fluffy omelets are separating the egg whites from the yolks and covering the omelet pan. If you don't succeed from the first attempt, don't get discouraged. Try it again, maybe you'll be luckier next time.

Sausages can be very good when they are freshly cooked, but they don’t make such great leftover meals. Yet, an omelet may be the perfect solution to help you put your fridge in order and get rid of some food without throwing it away. Cooking with leftovers is perfectly fine, at least this is what we are told since early childhood. Don't spoil the food! Eat everything on your plate! Other people starve! Just how many times have we heard these things? Too many times perhaps, and now they are already rooted in our minds, making us search for leftover recipes. Here's one to help you:

Ingredients:

• 2-3 eggs
• A piece of yesterday’s sausage, cut in small slices
• 1/2 onion, chopped
• 1 tablespoon olive oil
• 1/2 cup parsley leaves, finely chopped
• Salt and pepper

Preparation time: 5 minutes

Cooking time: 10 minutes

Cooking procedure:

Saute the onion with the sausage in a heated frying pan, then set them aside and make a plain, simple omelet using the eggs mixed with salt and pepper. When it’s almost done, put the onion sausage mix on half on the omelet and fold the other half over it, then cook it for one more minute. Sprinkle with fresh parsley. Serve hot, with tomatoes and cheese salad. Variant: instead of a filled omelet, you can make it the frittata style, by adding the sauteed onions and sausage into the eggs mixture before cooking it. Optionally, you can serve it with salsa or with sour cream.

We call it Turkish omelet, but only try to say this to Turkish people, and they’d instantly reply that it’s not an omelet, it’s Menemen. Although made with the same basic ingredients as a common omelet, Menemen has a completely different, non-compact texture because of the way it is cooked and because of the bigger proportion of its main ingredients other than eggs. You can as well call this dish scrambled eggs with vegetables. Either way you may be calling it, it’s really delicious. Give it a try with our recipe here and come back to tell us how it was.

Ingredients for one omelet:

• 2 eggs
• 1 small onion, chopped
• 1 green pepper, chopped, seeded
• 1 big tomato, diced (if you want, you can peel it, but it’s fine even if you don’t)
• 1 tablespoon olive oil (or butter)
• Black pepper, ground
• Red pepper, ground
• Dried oregano
• Dried mint
• Salt to taste

Preparation time: 10 minutes

Cooking time: 20 minutes

Cooking procedure:

Saute the chopped onions with olive oil or butter. When they soften and become slightly transparent, add the peppers, then the diced tomatoes. After these soften too and their color starts to change, add the eggs and the spices and mix everything while the food gets cooked at low to medium temperature. Stir from time to time. In about 10-15 minutes, the omelet should be done. If you want, you can add some finely chopped parsley just one minute before the cooking finishes. Depending on your personal preferences, you can add chopped black olives, feta cheese, or anything else you find suitable for an omelet. Serve it hot with toasted bread and garlic butter.

The Spanish omelet, or Spanish omelette, is also known as tortilla Espanola or tortilla de patatas and it is an omelet with potato filling. It rather looks like a cake than like a French omelette, because it is much taller and more compact than classic omelets. Unlike plain omelets, this one is also good when it’s cold. This dish has lots of variants, depending on the taste of the cook. It can be thicker or thinner, it can contain eggplants, courgettes, red peppers or mushrooms, or even peas sometimes. Chorizo, ham or bacon are other popular choices of ingredients for this omelet.

This is a basic recipe to which you can add those ingredients you like most. It’s suitable both for starter or for main dish.

Ingredients:

• 5-6 average size potatoes, peeled, cut in halves, then sliced evenly
• 4-5 eggs
• 1 onion, peeled, chopped
• Olive oil (as much as to cover the potato slices when you fry them)
• Salt according to taste

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 4

Cooking procedure:

Pour the oil in a frying pan and bring it to medium temperature. You can try it with a piece of potato: if it sizzles, then the oil is ready for cooking and you can now fry the potatoes and the onions. Before putting them into the pan, mix them in a recipient and salt them. Then fry them until the potatoes turn yellow. Keep the temperature low, because otherwise the potatoes will remain raw inside and get burnt on the outside. The potatoes are done when they can be easily broken apart with a fork. Now it’s time to get them out of the frying pan and let them drain for a while. Beat the eggs and pour them on the potatoes - onions mix. Carefully mix everything, then pour it in the frying pan heated at medium temperature. In about 4-5 minutes, the omelet should become brown on the bottom side, but because of its thickness, the upper part will still be raw. Now you’ll have to flip the omelet, which is not an easy task. An easy method is to use a second frying pan, fit it over the omelet then turn it upside down and either continue cooking it in the second pan or let it slide inside the first pan. Now the cooking will take about 4-5 minutes until the omelet is done. Serve it sliced like a cake.

Eggs contain fat, so you may think it’s impossible to have a low-fat omelet. Yet, as the fat in the egg is mainly contained in the yolk, you can use only the whites, then add some veggies and spices to your omelet to give it more taste. Indeed, out of the 5g of fat in an egg, maybe 0.2g only are in the white. This is a basic recipe for low-fat omelets, which you can tweak by using different vegetables each time.

Ingredients for one omelet:

• 4 egg whites
• 1/2 red bell pepper, chopped small
• 1 average sized mushroom, finely cut
• 1/2 small onion, cut small
• Salt and pepper
• 1/2 teaspoon dried oregano (or other herbs of your choice)

Preparation time: 3-4 minutes

Cooking time: 10 minutes

Cooking procedure:

Coat a frying pan with cooking spray, then put the onions inside, together with the mushrooms. Cook them for 3-4 minutes, stirring often, then add the bell pepper and let it cook for 1 minute. Mix the egg whites with salt and pepper and pour them over the vegetables. Cook them for 3-4 minutes, then flip the omelet on the other side and keep it two more minutes on the fire. If you want to make the classic, folded-style omelet, take the vegetables out of the pan, then make the plain omelet as usual and at the end put the veggies back on half of it and fold the other half on top of them. When ready, put the dried oregano on top of it and serve it hot with tomatoes or with salsa.