ham+cheese

Ham and cheese is good... I also like veggies (spinach, mushroom, peppers, and onions) with pepper jack cheese. Nice kick, and none of that greasy feel that breakfast meat invariably imparts.

I prefer tomato, spinach, mushrooms and cheese. Sometimes ham or bacon.

I like spinach, feta, carmelized onions, and a little grated lemon peel. Of course there's also beans, cheese, salsa, cilantro, and avocado.

Onions, jalapenos, and cheese.

I just realized that this forum does not have an Omelette topic.

I love omelettes, I try to enjoy one every week, or when I happen to be in a nicer hotel chain such as the Sheraton, Hilton or Marriott, if their buffet contains an omelette station (the only attraction, at least for me, when it comes to breakfast buffets).

I love green peppers, ham squares, mushrooms and onions in my omelettes. Sometimes I'll go only vegetables in an omelette as well. Balance for me is the key.

I dislike too much cheese in my omelettes (down with Three Cheese omelettes!).

How about you all?

Eggs. Salt. Pepper.

Ham, mushroom. Keep it simple~

In true cooking show style - here's one we prepared earlier:

http://www.flyertalk.com/forum/dinin...ke-omelet.html

Interesting, did not find that on a search of omelette or it's mispellings...

"Aux fin' herbes" or ingredients to that effect......Eggs, a bit of water, herbs and enough butter, light and airy, not the sodden lump of hotel buffets based on eggs beaten in a blender (Quel horreur!!!) before the cook's shift started. Flat leaf parsley, fresh Chives, basil, chervil, thyme, but for me tarragon's too strong for an omelet. Garlic chive and a bit of green onion tops are also OK.

While I do occasionally order eggs with some of the "omelet station" standard ingredients (which seemed to center upon flavorless processed cheeses and "ham" the only provenance of which is that the water-filled tasteless meat may have originated on a pig), they would have been far better "tortilla"-style (baked) or even better, a "torta", "broiled" with a good melting cheese atop the mixture.

Exception to the above: When I find a place with decent (Mexican) chorizo, queso cotijo and chipoltles in adobo (and corn tortillas, since tortillas de harina are for Sundays and holidays)

If by 'tortilla' you mean in the Spanish from Spain style, these fat omelets are not typically baked.

I'll assume the torta you're describing is something from the Americas.

I was trying to remember the name of the Northern Italian version, but had seen the broiled dish in Mexico (where a torta is also a sandwich). My favorite tortillas in Spain came from joint that rtan them under a salamander for a moment to brown the top.

"Crustless Quiche"

I just made a nice one filled with corned beef hash. Greasy as hell, but oh so delicious.

I probably shouldn't have more than one of these a month though. Veggie fillings are definitely better for you.

Hmmm. I can't help but regard this technique as a 'domestic' cheat, less skill involved and it saves washing up the extra plate you need to turn it over in the pan. I think the 'tortilla al horno' is gaining in popularity now as a way to cut down on oil and make the tortillas less fattening (or more profitable, olive oil not being so cheap as it was)

As you said, more of a crustless quiche than a tortilla.