Part of what makes eggs such a natural for the dinner table is their adaptability. A hearty omelet, for example, works with all manner of fillings—leftover cooked meats or charcuterie; roasted, sautéed or steamed vegetables; cheeses; even cooked pasta (sauced or plain).

Start with an Italian frittata. A nonstick or seasoned, oven-safe skillet is the only must, and after that the process is simple. Warm the filling ingredients in the well-oiled pan over medium heat, then add the seasoned, beaten eggs (you’ll need eight eggs for a 10-inch skillet) and wait a couple minutes for the bottom to set. Slide the pan into a 350°F until the top has cooked, then cool in the pan for a few minutes before sliding out the frittata.

In Spain, frittatas are called tortillas and often are filled with fried potatoes and sweet sautéed onions. Or try Ferran Adria’s shortcut: potato chips. On a trip through Spain, we found a version enriched with eggplant, which adds a jammy counterpoint to the potato’s starchiness.

Spain also offers huevos rotos, a homey dish of paprika-crusted fried potatoes topped with sheets of ham and barely set fried eggs. Or huevos revueltos, main-course scrambled eggs topped with tender shrimp and asparagus, among countless other combinations. And migas, or eggs paired with crispy breadcrumbs.

Lebanese cooks keep their omelets flat and cook them crisp to tuck into pita bread with sliced tomato and hot sauce, while Persians make kuku sabzi, healthy, herb-heavy omelets punctuated with tart barberries and crunchy walnuts (cranberries suffice—here’s our version).

Consider pairing creamy eggs with an acidic accent. Famed nouvelle chef Roger Verge matched simple fried eggs with a splash of sherry vinegar reduced (in the eggs' cooking pan) to a sweet-tart glaze and enriched with a knob of butter (serve with crusty bread to wipe it up). Cookbook author Deborah Madison also uses sherry vinegar, enriching it with Dijon mustard to drizzle over a simple onion frittata.

Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)

These are a spin on a Turkish staple of vegetable-enriched scrambled eggs.

In a 12-inch nonstick skillet over medium, heat 2 tablespoons olive oil until shimmering. Add 2 thinly sliced poblano chilies, 1 bunch thinly sliced scallions, 3 minced garlic cloves, 1 tablespoon Aleppo pepper (or 1 teaspoon red pepper flakes) and ½ teaspoon each salt and black pepper. Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a bowl and stir in 1 chopped tomato and 2 tablespoons drained capers; set aside. Wipe out the skillet. In a bowl, whisk 8 large eggs and ¾ teaspoon kosher salt. Return the skillet to medium and heat 2 tablespoons olive oil until shimmering. Pour the eggs into the center of the pan. Using a spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, about 1½ minutes. Taste and season with salt and pepper, then divide among serving plates and top each with a portion of the pepper-tomato mixture. Sprinkle with crumbled feta and chopped fresh dill or parsley.

Cambodian Mushroom Pork Omelet

This rich, frittata-like omelet is delicious hot or room temperature. White pepper adds vital flavor, so do use it if you have it. Serve with rice and sliced cucumber.

Heat the oven to 400°F with a rack in the upper-middle position. In a bowl, mix together 8 ounces ground pork, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 2 teaspoons white sugar, 2 teaspoons grated ginger and ½ teaspoon ground white pepper. In a separate bowl, beat 8 eggs, 2 to 3 teaspoons chili-garlic sauce or sriracha and 1 teaspoon soy sauce. In a 12-inch nonstick or well-seasoned cast iron skillet over medium-high, heat 3 tablespoons neutral oil until just smoking. Add the pork mixture and 6 ounces sliced fresh shiitake or cremini mushrooms and cook, stirring occasionally and breaking up the meat, until the pork is no longer pink and the mushrooms are tender, about 5 minutes. Stir in 1 bunch chopped scallions and cook until fragrant, about 30 seconds. Pour the egg mixture over the pork mixture and cook, pushing and stirring from the edges to the center, until the eggs just begin to set, 2 to 3 minutes. Transfer the skillet to the oven and bake until the top is set, about 5 minutes. Cool for 5 minutes, then run a spatula around the edge and under the omelet to loosen, then slide the omelet onto a cutting board to cut and serve with lime wedges.

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