Cupcakes

• Omelette cupcakes work well for serving large crowds or for making batches that will last several days. Create the “batter” by scrambling eggs with diced omelet fillings and seasonings. Lining the cupcake pan with cupcake papers or applying a light coat of oil before pouring the batter in will prevent sticking. The batter will puff up as the cupcakes bake and the tops or sides might brown slightly. When the eggs are solid throughout and reach a safe internal temperature of 160 degrees Fahrenheit, the omelet cupcakes are ready to serve. Try slicing an omelet cupcake in half and spooning a bit of chili sauce in the center to spice things up.

Rolled Omelette

• A rolled omelet, also known as tamagoyaki, is made using a delicate Japanese cooking method. A rolled omelet can contain finely minced fillings mixed with the beaten egg or you can make it with no fillings and just add seasonings. A nonstick skillet will make cooking a rolled omelet much easier. The omelet starts with a thin layer of the egg mixture in the skillet, just enough to cover the bottom. Once the thin layer has cooked, gently fold the omelet onto itself so it resembles a rolled crepe and set it off to one side of the pan. With the rolled omelet off to one side, add another thin layer of egg and allow it to cook before rolling it as a second layer, adding to the rest of the omelet. Repeat this process until you use all the egg mixture and then slice the roll into several pieces before serving.

Spanish Omelette

• The Spanish omelet, also known as the tortilla de patata, is a thick, potato-based omelet that is often served as an appetizer, a to-go lunch or a light dinner. It requires potato sliced thinly -- 1/8-inch-thick pieces work well -- and any other diced fillings you want to use. After cooking the potatoes in a lightly oiled or nonstick skillet, add them and any other fillings to your beaten eggs and pour the mixture back into the skillet. When the mixture starts to brown on the bottom and the sides are cooked, take a large plate and carefully flip the skillet over so the omelet falls onto the plate. Slide the omelet off the plate and back into the skillet with the half-cooked side facing down. When the Spanish omelet has finished cooking, either serve or chill it immediately.

Omurice

• Omurice is a breakfast and lunch omelet from Japan, Korea and Taiwan. It’s made by wrapping a rice-based filling in a thin layer of cooked egg. This is a great use for leftover rice, just heat it in a skillet with your favorite omelet fillings and set the mixture aside. With the mixture heated, all that’s left is to cook beaten egg in a thin layer on the bottom of your skillet and then spoon the rice filling over the layer of egg. After you wrap the edges of the egg layer around the rice filling, flip the omurice smooth-side up onto a plate. To make your omurice more authentic, top it with a drizzle of ketchup before serving.