Asparagus and Mushroom Omelette / Asparges- og Soppomelett

A vegetable omelette recipe found in “Sundt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Asparagus and Mushroom Omelette / Asparges- og Soppomelett

Omelettes are among the the most versatile dishes there is. You can make one for breakfast, for lunch, as an appetizer, a dessert and even enjoy one as an evening meal. You can fill them with just about anything and use whatever kind of spice or herbs you prefere to suit your taste and eating practices. For instance vegetables and chives like in the one in this post.

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Omelette aux Épinards – Spinach Omelette / Spinatomelett

A delicious omelette recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980

Omelette aux Épinards - Spinach Omelette / Spinatomelett

It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.


Apple Pancake / Eplepannekake

A dessert omelette recipe found in “Med Bær og Frukt”
(With Fruit and Berries) published by
Hjemmets kokebokklubb in 1982

Apple Pancake / Eplepannekake


Japanese Omelette / Japansk Omelett

A lunch recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published
by Wennergren – Cappelen in 1987
Japanese Omelette / Japansk Omelett

Chirashi Sushi is a Japanese dish consisting of rice and shellfish, vegetables and spices. It is all put into a thin omelette and served  beautifully on a platter.

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Medieval Monday – Hanoney

A medieval omelet recipe found on
One Year and Thousand Eggs
Medieval Monday_headingHanoney_post

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Farmhouse Omelette / Bondeomelett

A classic omelette recipe found in “Spennende Mat”
(Exciting Food) published in 1980


An omelette is always a straightforward dish to make. You can make it more hearty with potatoes, onions and ham and serve it directly from the frying pan like the French peasant women do.


1920s Mini Omelettes Arnold Bennet / 1920talls Mini Omeletter Arnold Bennet

A classic decadent canapé recipe from the roaring 20s
found on
1920s Mini Omelettes Arnold Bennet_post

Based on the 1920’s Omelette Arnold Bennett, this decadent dish has been turned into delicious canapés. Enjoy them with a Manhattan cocktail, an American-style drink which were in high fashion after the WWI.


La Pipérade – Basque Omelette / Baskisk Omelett

A recipe from “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in 1980
baskisk omelet_post

traditional badge french_flatLa Pipérade, a creamy yet firm and spicy omelette full of fresh vegetables.


Swedish Peasant Omelette / Bondomelett

A classic Swedish omelette found on receptfavoriter.se372_Bondomelett_post

A peasant omelette is usually made with ham and vegetables, but can be made with what ever you might you have at hand. This omelette can be prepared with a bit of everything – originally of course, what was there on a farm, vegetables, meat, herbs and dairy (milk and cheese).

First you fry the filling  in a frying pan and then you pour in the eggs beaten with a little milk and salt.

000_recipe_eng_flagg Recipe in English  000_recipe_sve_flagg Recept på svenska

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Tortilla – Spanish Omelette – Spansk Omelett

A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970


There is no more genuine Spanish dish than tortilla, and it is made in numerous varieties throughout Spain. Spaniards tend to say that the French got their omelette through the Spanish chef to Louis XIV ‘s Spanish consort. Tortilla crossed the Atlantic with the Spanish conquistadores, but the dish has to some extent changed character on the other side of the ocean. The Mexican tortilla has nothing in common with an omelette. It is a small pancake made ​​with flour (corn-starch) eaten with spicy filling or sauce.



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Fu Yong Hai – Chinese Omelette – Kinesisk Omelett

A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G mortensen in 1970. 

Fu Yong Hai post_ill_thumb[5]

Fu Yong Hai as we know it from Chinese restaurants, is no longer a Chinese dish for the classic Chinese cooking omelette served with gravy and rice, with tomato sauce. The variant that is known throughout the world , dating probably from the Chinese restaurants in the United States.



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Tortilla De Carne – Spanish Meat Omelette

 A recipe from “The World’s Best Recipes” published by Newnes in 1935

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From the foreword:
The world’s best recipes contains 1,000 recipes, the pick of 100,000 miles of travel experiences in Britain Overseas and foreign lands.

The wide choice of something new to eat comes not only from the famous capitals, big cities, provincial and country towns of the four corners of the world, but from far-flung bush villages and isolated camps way Back o’ Beyond.




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3 Classic Omelettes

Recipes from “Egg Og Eggeretter” (Eggs and Egg Dishes) published by J W Cappelen in 1959




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Portion Omelettes With Shrimp

A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977

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Omelette À L’Huile D’ Olives Et Aux Tomato – Olive And Tomato Omelette

Recipe from “Fransk Kjøkken På Sitt Beste” (French Kitchen At Its Best) published by a book clup in 1979

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To this omelette should use olive oil of the best quality, so that the characteristic aroma appears.


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