Alexandre Dumas discusses several variations of omelette in his Grand dictionnaire de cuisine. One is an omelette with fresh herbs (parsley, chives and tarragon), another is a variation with mushrooms that Dumas says may be adapted using green peas, asparagus, spinach, sorrel or varieties of truffles. The "kirsch omelette " (or rum omelette) is a sweet omelette made with sugar and liquor, either kirsh or rum. The omelette is rolled and sprinkled with powdered sugar. A hot poker is used to burn a design into the omelette and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelette, attributed to a royal cook of Prussia, is made with apples and brown sugar glaze. Of the Arabian omelette, Dumas writes "I have been concerned in this book to give the recipes of peoples who have no true cuisine. Here, for example, is a recipe the Bey's cook was good enough to give me." The omelette itself is made with an ostrich egg and served with a spicy tomato-pepper sauce.
Depending on sources, a standard omelette is cooked in butter on medium (or sometimes high) heat, is supposed to be golden brown or "unbrowned or very lightly browned" on the outside and soft in the inside (though variations are possible according to preferences); according to some American cookbooks reflecting high-end restaurant practices, a "French Omelette" should be unbrowned, cooked slowly over medium-low to medium heat, with initial stirring to prevent curds and sticking. Good with just salt and pepper, this omelette is often flavored with finely chopped herbs (often fines herbes or tarragon, chervil, parsley and chives) or chopped onions.
The omelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world. It is served without fillings but often served with heavy garnishes.
The Provençal omelette is more similar to a frittata than to a traditional rolled or folded French omelette. The eggs are cooked like a traditional French omelette until the time any fillings are added; instead of adding fillings in a strip or on half the omelette, they are scattered over the entire surface of the omelette, and then the entire omelette is flipped and slipped back into the pan to cook what had been the top and is now the bottom. A tourne omelette or vire omelette, a concave platter similar to a cake plate, is often used as an aid and can be used to serve the finished omelette. According to Bernard Duplessy the tourne omelette dates to "several centuries before Christ".
Crespéou, another Provençal dish (also called gateau d'omelettes or omelettes en sandwich), is made by stacking open-faced omelettes.
In Parsi cuisine, pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves. It is usually served for breakfast with Indian/Irani tea and bread.
In Betawi cuisine, kerak telor is a traditional spicy omelette that made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping.
Fuyunghai or puyonghai is a Chinese Indonesian omelette, usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab, shrimp, or minced chicken.
A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.
Omurice (from the French word "omelette" and English word "rice") is an omelette filled with fried rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling. There are several styles of this dish, including omelette cooked and filled with fried rice, a soft-cooked omelette served over the fried rice that is then sliced open, and a "tornado" style omelette over the rice.
In Korean cuisine, traditional omelettes are known as gyeran-mari (계란말이, "rolled-eggs") which is a type of savory banchan. Gyeran-mari is made with beaten eggs, mixed with finely diced vegetables, meats, and seafood. This side dish is often found in most Korean banquet (janchi) meals, as well as Korean fast food (bunsik) restaurants.
While the Spanish term tortilla and torta in Spain and the Philippines is applied to an omelette dish, in Mesoamerica it is a surrogate term for a flatbread made of wheat or corn. An omelette in Mesoamerica is commonly termed as tortilla de huevos, and more colloquially, omleta.
In the Philippines, omelettes are known as torta, usually encountered with the enclitic-ng ("tortang") indicating it modifies the next word (the main ingredient); e.g. tortang hipon = torta ("omelette") + -ng and hipon ("shrimp"), meaning "shrimp omelette". There are many types of torta which are named based on their main ingredients. They include:
Tortang alamang or tortang hipon - an omelette with krill or small shrimp. Also known as shrimp fritters, although this term usually refers to okoy, a fritter made with shrimp and various vegetables (as well as other variations without shrimp).
Tortang dulong or maranay - an omelette, usually crispy, made with tiny fish from the family Salangidae known as dulong in Tagalog and ipon, libgao, or maranay in Visayan. It is sometimes called okoy, though traditional okoy is not an omelette, but rather a type of fritter made with glutinous rice.
Tortang giniling or tortang picadillo - an omelette with ground meat (usually beef or pork) and sautéed vegetables.
Tortang gulay - an omelette with peppers, mushrooms, onion, and garlic.
Foustoron is an omelette made by the Pontic Greeks.Foustoron is made with eggs fried in butter or oil; the omelette can be served plain or seasoned. Some modern varieties include yogurt and cheese. The recipe varied widely by region: some recipes included onion and dried red peppers, while others did not.
In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning "egg", and chiao meaning oil-fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally "eggs filled with stuffing".