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An omelette is a dish made from beaten eggs, fried in a pan with butter or oil. It is a popular breakfast food, often served with a filling of cheese, vegetables, meat, or some combination of the three.
The word “omelette” comes from the French omelette, which in turn comes from the Latin word for egg, ovum. The first omelette recipe was published in a French cookbook in 1651, and the dish has been a staple of French cuisine ever since.
The classic French omelette is a thin, soft, and delicate affair, made with just a few eggs and a little butter or oil. It is cooked quickly, so that the eggs are still slightly runny in the center. fillings are usually added after the omelette is cooked, and then it is rolled or folded over to enclose them.
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|olio extravergine 'oliva|
|pecorino romano cheese|
|one yellow onion quarter|
|short grain rice|
|red wine vinegar|