Omelette

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Omelette

Omelette (pronunciation: /ˈɒm.lɪt/; etymology: French, from omelette, diminutive of omele, meaning "egg mixture") is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, usually folded around a filling such as cheese, vegetables, or meat.

History

The omelette is believed to have originated in ancient Persia, where it was known as nargesi, after the narcissus flower. The dish was later adopted by the French, who popularized it in modern cuisine.

Preparation

To prepare an omelette, eggs are beaten with a small amount of milk or water, and then cooked in a hot pan with butter or oil. The eggs are stirred until they start to coagulate, at which point the filling is added. The omelette is then folded over and served immediately.

Variations

There are many variations of the omelette, including the Frittata, which is an Italian version that is often baked in the oven, and the Spanish tortilla, which includes potatoes and onions. Other variations include the Denver omelette, which includes ham, onions, and green bell peppers, and the Japanese omelette, or tamagoyaki, which is rolled into a log and sliced.

Related Terms

External links

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