Omelette(also spelled as omelet) or egg omelette, is a light and fluffy pancake made by frying beaten egg in a pan. A popular breakfast with bread or toast in most parts of the world, the omelette is a simple dish that can be made easily. A number of omelette recipes using cheese, vegetables and meat are fondly eaten by many people around the world.
Sometimes made with vegetables, ham, and cheese, this pancake is mostly eaten as alone or eaten with breads or stuffed in sandwich. Egg whites or whole eggs are combined with small amounts of cream or milk in small to produce fluffy omelets which trap bubbles of water vapor. Adding tomatoes, and coriander leaves to make it tastier, an interesting thing is that the omelets are partially cooked without flipping. A tasty alternative for a bowl of cereal, this egg pancake has become a global dish and is enjoyed throughout the world. Nowadays different types of omelet makers are used in the preparation of the omelet.
History of Omelet Recipe
According to a legend Napoleon Bonaparte and his army were first to taste the omelet. When Napoleon and his army were marching through South of France they decided to rest at an inn near the town of Bessieres. The inn keeper cooked omelet in honor of Napoleon, who loved it so much that he ordered to accumulate all eggs in the village for preparing the largest omelet for his army the next day. Thus began the tradition of cooking annual giant Easter omelette at Bessières, Haute-Garonne.
The French word omelette originated in mid-16th century, but according to Le Menagier De Paris the dish known as "alumelle" and "alumete" in 1393. Famous French Rennaisance writer Francois Rabelais in his work Gargantua and Pantagruel(1571) suggested that omelette was known as homelaicte d'oeufs then. Similarly Olivier de Serres suggested that omelette was known as amelette, and François Pierre La Varenne in his work Le cuisinier françois (1651) suggested that omelette was known as aumelette. The reference of modern omelette appears in 1784 Cuisine Bourgoise.
Some historians suggest that omelette might have originated in the orient. It is also believed that beaten eggs were combined with chopped herbs, and spices and it was fried. It is believed that the conquistadors might have learned this recipe from their slaves. The dish underwent lots of changes along with time.
Ingredients and Methods of Preparation of Omelette
Omelettte is basically made using egg, butter or oil, and salt and pepper seasonings. Omelette recipes with fillings like cheese, vegetables and meat are a hot favorite of many. The beaten egg itself is enriched with vegetables, meat, or seasonings for perparing the basic omelette. Egg or Egg white is beaten well, at times with milk, cream, oil or water and spread on a pan, on which it is fried. Conventionally, the omelette is not flipped while frying. Fluffiness is a highly desirable trait for the omelet and it is dependent on how the egg is beaten. Beating is done with the hand or an electric beater and air bubbles are trapped in the batter causing fluffiness.
Normally water, eggs, and seasonings are required for preparing omelet. Various types of omelets can be prepared using these ingredients.
· Sweet Omelet: Chopped fruits are added to the eggs while preparing the sweet omelet.
· Shrimp meat tortilla omelet: Shrimps, pork, garlic, onion are added to egg while preparing the omelet.
· Calorie Omelet: This healthy omelette is prepared by combining egg whites, reduced fat cheese and green veggies.
· Cheese Omelet with greens and steak: Cheddar cheese is added to the beaten eggs while preparing the omelet. Normally this omelet is served with avocados, sliced tomatoes, sour cream and guacamole.
· Creamed spinach omelet: This simple omelette is prepared by combining fresh spinach, butter, all-purpose flour, milk and pepper.
· Spinach, Mushroom and Swiss baked omelet: This omelet is prepared by milk, Swiss cheese, mushroom and spinach.
· Various Types of Omelet
· Tortilla de patatas: This is Spanish omelet which is prepared by combining fried potatoes, onions, bell peppers, diced ham and cheese.
· Frittata: It is prepared by combining cheese, meat, and vegetables with eggs. The frittata is cooked over direct heat.
· French omelette is prepared by beating eggs in little water and is normally cooked over open fire. The fillings are placed on the top of omelet, and the omelet is folded on lines of the filling.
· Souffle Omelet: Egg whites and egg yolks are beaten separately and cooked under direct heat till it is browned on one side.
· Khagine: This Iranian omelette is prepared by beating eggs, pepper and tomatoes.
· Tamagoyaki: This Japanese omelette is prepared like the western omelette and often served with rice and ketchup.
· Indian Omelette: Normally spices like cumin, and turmeric is added to eggs, and chopped green chilies, onion and coriander leaves are also added to it. An eggless omelet is also popular throughout the region which is prepared using the chickpea flour.
· Boerenomelet: This Dutch omelet is prepared by combining bell peppers, leek, mushrooms, onions, salt and pepper.
· Hangtown Fry: This is a special Placerville omelet which was prepared during the gold rush.
Variations of Omelette Recipes
A lot of interesting incarnations of the Omelette is popular in the different cuisines of the world. The Chinese Egg Foo Young, Denver Omelette, French Omelette, Frittata(Italian Omelet), Indian Omelette, Tamogoyaki (Japanese Omelet), and tortilla de patatas( Spanish omelet) are some of the most popular variations of the basic omelette recipes tried worldwide.
Health and Nutrition Facts Related to Omelet
Omelet is good source of Proteins, Riboflavin, Phosphorus, Selenium and Vitamin B12. But it is also rich in cholesterol and Saturated fats too. The omelet also packs in Trans fats.
Miscellaneous Facts about Omelet
The largest omelet was prepared by 160,000 eggs in Yokohama, Japan on March 19, 1994. This omelette measured 128.5 m²; 1,383 ft². This omelet was subsequently preceded by a giant omelet prepared by Lung Association in Brockville Memorial Centre, at Ontario, Canada on May 11, 2002. This giant omelet weighed 2950 kilograms.