Omelet

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Hangtown Fry This omelet hails from Hangtown, a town northeast of Sacramento that was named for the notorious hangings once held there (it's now called Placerville). The dish seems to have come into existence during the Gold Rush, as the high-priced breakfast of a lucky miner, and later became a specialty at San Francisco's Tadich Grill. It is traditionally served with bacon.

María de los Angeles Rodr‭guez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.

Easy sides would be a salad of mixed lettuces with balsamic vinaigrette, a whole wheat baguette and roasted baby potatoes. Finish with apple tarts.

This delicious rustic omelet's flavors, when it's served at room temperature, are in full flower.

Tortilla à la Basquaise au Thon et à la Tapenade Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.

A yellow pepper purée gives these egg white omelets color and tenderness without adding fat.

Omelette Pomme Colette Jan Case of Cornelius, Oregon, writes: "A jar of confiture de lait, a caramel-like sauce made from whole milk and sugar, along with some fallen apples found on a morning walk after my return home from France, where I spent three perfectly glorious months, inspired this omelet." We substituted dulce de leche for the confiture de lait because it is more readily available in the U.S.

This is a classic French preparation that is easy to prepare and quite light. Once you have mastered the base, you can add any fruit that you have on hand. It is a great brunch dish since it is not quite an entrée nor is it sweet enough to be a dessert. One omelette is just enough for two people, and since I think that it is almost impossible to make an attractive omelette large enough to feed six, it is best to make one recipe at a time when feeding more than two people. You can keep the finished omelettes warm in a preheated 300° oven while you make the necessary number.

We tested this recipe with a variety of cornmeal brands, all of which worked fine. Do not substitute polenta, however; it made the soufflé much too heavy.

If you enjoy spicy food, pass some hot pepper sauce to sprinkle on top of this light, soufflé-like omelet.

Can be prepared in 45 minutes or less.

This frittata-like preparation, called maakouda, can be made with meat, chicken, fish or vegetables. Served hot or cold, it is a standard Tunisian hors d'oeuvre, but is also great for brunch, lunch or supper. The eggplant is broiled, not fried, so it does not absorb a lot of oil.

Serve warm croissants and an arugula and Belgian endive salad with lemon vinaigrette to accompany this dish. Baked apples with brandied whipped cream complete the meal.

Offer with your favorite tossed green salad and some crusty bread.