Omelet

Omelette or Omelet is a dish made from beaten eggs that are cooked until set and filled with cheese, vegetables, or meat. The dish has origins in many different cuisines, with variations in ingredients and preparation methods.

History[edit | edit source]

The term "omelette" comes from the French word "amelette," which is derived from "lemelle," meaning "blade," due to the flat shape of the dish. The dish has been a part of various cuisines for centuries, with early versions found in ancient Persia, Rome, and Greece.

Preparation[edit | edit source]

To prepare an omelette, eggs are beaten with a small amount of milk or water and then cooked in a frying pan until set. The eggs can be flipped to cook both sides, or the top can be finished under a broiler. Fillings such as cheese, vegetables, or cooked meats are often added before the omelette is folded and served.

Variations[edit | edit source]

There are many variations of the omelette, including the French omelette, which is cooked so that the eggs are creamy and slightly runny in the middle, and the American omelette, which is often loaded with fillings and served folded in half. Other variations include the Spanish tortilla, which includes potatoes and onions, and the Italian frittata, which is often served open-faced.

Nutritional Value[edit | edit source]

Omelettes are a good source of protein due to the eggs, and can also provide other nutrients depending on the fillings used. For example, a cheese omelette can provide calcium, while a vegetable omelette can provide vitamins and fiber.

See Also[edit | edit source]

Omelet Resources
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