I saute ground turkey with spices and add mixed peppers.

"Wet" Garlic?

Out here in California, it's refered to as "Green" Garlic, and is a staple in the farmer's markets from mid-March through early May as they thin plantings in the garlic fields.

I found a special treat when a local vendor brought in Green Elephant Garlic, that was the size of a fresh-picked white onion....although the stalk was definitely more leek shaped. I made pesto with it that was simply out of this world.

As for finding it in Asian markets, your best bet is where Korean fresh vegies are sold, as it's a bit of a staple.... I've found it green house grown out of season in the better class of Korean markets

I like two Ts and three Es in mine...

Everything !!!

Adds nothing to the taste. :D

I made a breakfast cassarole yesterday; Shredded potato, cheese and milk, eggs, bell pepper and a pound of linguica. Man, that was good! I have no idea how long it will be before I find linguica again. I bought these in SAN in December, froze them for the trip home and kept them in the freezer until yesterday.

Not an omelet, but made some eggs yesterday with fresh basil, fresh chives, ham, cheese, a touch of hot sauce, salt and pepper.

Delicious

cheese, mushrooms, ham, hashbrowns, sour cream, onions.. mmmm... ihop.. mmmm....

Simple tastes here: mushroom, onion, ham, diced tomatoes, cheese.:p:p:p

Definitely a little cheese (a strong, good melting cheese, perhaps a reblochon or similar): cold meats and/or wild mushrooms are a welcome addition.

What I really care about, though, is the preparation. For me, an omelette itself should be nothing but egg, salt and pepper, and should never be flipped, allowing it to be slightly runny on one side. The cheese should be added as the first filling, to bind with the runnier egg, and the remaining fillings added later to warm, but after the egg is cooked enough so that they do not mix with the egg. The omelette should then be served folded, enclosing the filling.

To me, that is a 'proper' omelette. Good, free range eggs are a necessity too!

My favorite omelette is shrimp and avocado. I will throw in just about any kind of leftovers from the previous evening's meal though.

Just some panchetta, onions and some saffron. Yummmm...:-::-::-:

A small amount of cheese (Cheddar or swiss) tomatoes, mushrooms - egg beaters or egg white.

What kind??? :mad:

Mushrooms, green peppers, cheese, and bacon.

The Eggs.

Omelet with everything in it. Topped with fresh home-made salsa with a side of sour cream and avocado.

Yum!

Cholula of course!!! (okay, so I've never actually had hot sauce, but you seem to have strong feelings on the subject :) )

And I like cheddar, peppers, tomatoes and avocado in my omelets.

The good stuff of course ;)

Which I am running out, and I don't want to open the big bottle, it has sentimental value.

Next DO bring some coupons :p

swiss cheese, tomatoes, peppers and green onions

Pretty much a purist.

3 large eggs, gouda, dried tarragon or herbs d'provence, whisked to add some air and fluff, cooked in real butter as described below by stut and slightly runny from the cheese. Kosher salt and fresh pepper when on the plate. Fresh strawberries on the side.

Alternative is eggs and green salsa which Cholula unfortunately doesn't make or I promise I would use. (so I'm forced to use Victoria, but of course I don't do it very often. Rarely, if at all. Almost never. It makes me feel dirty, but I can't help it.)

If it's a hashbrown kind of day, ham omelet is the way to go, but not if it's those square rubber chunks of ham favored by bad restaurants.

spinach, sun dried tomatoes, vegan ham, and a little bit of mozzerella. and no egg yolks. sooooo yummy!

Must haave cheese.

I'm partially to feta with spinach, onion plus a little garlic and basil. Make sure to chop up the spinach. It's easier to eat that way.

Yup. Just 100% plain omlette. Eggs, Eggs, and more eggs. :D

So do you buy those non-cholesterol egg whites in 6-pack of cartons from Costco to make them?

Much as I love and rate Tortilla de Patatas (Spanish potato omelet) it does take some time and effort to make.

I came across this simple and quick recipe recently and think it's wonderful.
http://mykoreankitchen.com/2006/10/0...eon-in-korean/

In summary:
* 2 eggs - beaten
* 250g tuna
* 3 stalks of small spring onions - sliced
* 1/4 an onion - sliced into small pieces
* 1 red and 1 green chili - sliced
* 2 tsp all purpose white flour
* 2 sprinkles of salt

Mix ingredients together, spoon onto a hot oiled frying pan in little 2-3 inch rounds and turn over once browned.

The part that makes these omelets sensational is the dipping sauce:
Mix together
* Sugar 2 tsp
* Soy Sauce 3 tsp
* Water 3 tsp
* Vinegar 3 tsp
* Some Onion Pieces
----
- I've made a few more recipes from the same blog and they've all been really good.

I like cheese, bacon, and green onions in my omelette.

A new favorite combination: Speck and Tomino cheese.

^ ^

I also like Spanish omelettes!

Ham and cheese.

1 - Bacon & cheddar. Then just prior to serving add chopped tomato & some avocado slices (so they don't become too warm).

2 - Chili cheese. Surprised we haven't hear more on this one. The Camellia Grill in New Orleans used to make a fine example.

The lobster omelet at the Goring Hotel in London is great... :p

Anything and everything except mushrooms, olives, tofu or headcheese

I just mixed a pack of tofu (properly drained) with a beaten egg, a spoon each of sake, mirin, and soy sauce, some strands of red ginger and a few chives and fried the mixture in a wok.

Essentially it was a tofu omelet in the shape of golden fritters.

No idea what kind of tofu omelet you had. Mine were absolutely divine with a little sudachi ponzu. I'm looking forward to eating the rest of them for lunch tomorrow.

Tomatoes, cheese, mushrooms, bacon or sausage, etc.

Depends on my mood though.

I love egg white omelets. Problem is, I usually have a nice heaping helping of bacon on the side, which usually negates the health effects of egg whites. Though I get egg whites for the taste, not health.

I like to drown my omelets in maple syrup. Sounds odd, but it's actually pretty good.

I'll go for an Italian omelet/fritatta--got hooked on it in St. Louis' Italian "district", the Hill.

Or, if I'm the one making it, I'll throw in sausage, Parmesan, mozzarella, basil, oregano, garlic, some extra virgin olive oil, tomatoes, olives, green peppers...o.k. I gotta' stop. I'm getting hungry for one just thinking about it.

spanish tortillas are good - served cold with ketchup :p

otherwise, lightly sauteed green pepper, onion and mushroom together with swiss cheese make a good omelet

What on earth do you consider to be a spanish tortilla that you'd prefer to eat it cold? :confused:

In my part of the world (Spain) they are made with eggs, potatoes and salt - often with onions, occasionally with capsicum peppers.

With onions in they are very nice at room temperature. Either with or without the onions they are pretty unpleasant eaten cold. I guess some people will put ketchup on theirs :( - I think a light dusting of paprika is plenty.

When I said cold, I didn't mean refrigerated, only room temperature (as opposed to freshly cooked and hot) :o

My favorite tortilla is just as you described: egg, potato and onion

Ah! I'll forgive you the ketchup (I might add mayo if eating it in a sandwich), and I'm relieved to learn you don't like yours chilled cold either. As long as there's some onion in there it's definitely worth while allowing this omelette to gently cool down before eating.

Seriously, try the recipe I pasted in post#105. Really quick and simple and astonishingly good with the vinegar dipping sauce! Tortilla de patatas con catsup is halfway there.