Omelette
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
- Egg: The primary ingredient in an omelette.
- Frittata: An Italian version of the omelette.
- Spanish tortilla: A Spanish version of the omelette.
- Denver omelette: An American version of the omelette.
- Japanese omelette: A Japanese version of the omelette.
External links
- Medical encyclopedia article on Omelette
- Wikipedia's article - Omelette
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski