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Eggs are an almost essential food that are used in a variety of meals, but mainly for breakfast. Eggs can be used in a variety of dishes, but one of the most popular is the omelet. Omelets are made differently around the world, and can be made with a variety of ingredients to suit the preparer's tastes. more »
The traditional method of making an omelet--in a skillet--can be tricky to master. Instead, cook your omelets in your convection oven. Though it will take a bit longer than it would in the skillet, your omelet will be just as tasty. Think of it as a crust-less quiche. Follow the guidelines below for making a ham and cheese oven... more »
Every spring, the first thing to grow in the lawn are the pesky wild onion grasses. They grow at triple the rate of the grass and make the lawn look shabby. However, there are still people who remember looking forward to spring and foraging for these super hardy plants. If was quite nostalgic to go out in the fields and side yards... more »
Omelets, made in the French style, are actually fairly easy to make. It can be a little tricky at first, since the process goes very quickly, but a few tries are really all it takes. Serves one. more »
India's tradition of mixing a variety of textures, temperatures and flavors makes for exciting breakfasts. Whether it's a hearty meal featuring omelets and stuffed breads inspired by India's northern agricultural region, or a lighter breakfast of dosas, rice pancakes served with mango, coconut or hot pepper salsas from the South, the... more »
Omelets can be hearty and stuffed to bursting with meats and cheeses, or healthy, using egg...
There's certainly no shortage of ways to cook this ultimate breakfast staple and they're all...
Thai food is a cuisine experience that should not be missed by anyone claiming to be a...
Spanish food is distinctly different from Mexican food, and has its own set of favorite spices...
Sweet omelets are sort of a cross between crepes and pancakes. They are a great option for the many followers of low carbohydrate diets. They can... more »
Have you ever had company over for breakfast and didn't know what to serve? Omelets in a bag will surely spark some conversation. Not only are... more »
Do your homemade omelets lack the pizazz you find at your favorite restaurant? If so, it's time to rethink how you prepare this breakfast... more »
Read on for a really easy way to make an omelet. more »
Omelets are a wonderful start to any day. There are dozens of different types of omelets that range from sweet to savory and everything in... more »
An omelette or omelet is a preparation of beaten egg quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapor trapped within the rapidly cooked egg. The bubbles are what make the omelette light and fluffy. Traditionally, omelettes are partially cooked on the top side and not flipped, even prior to folding.
The omelette is commonly thought to have originated in the ancient near-east. Beaten eggs were mixed with chopped herbs, fried until firm, then sliced into wedges in a dish known as kookoo in Persian. This dish is thought to have travelled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce Italian frittata, Spanish tortilla and the French omelette.
The fluffy omelette is a refined version of an ancient food. According to Alan Davidson,Alan Davidson, Oxford Companion to Food (Oxford University Press) 1999 (pp. 550, 553) the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homelaicte doeufs,"En pareille alliance, lun appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte doeufs". Olivier de Serres an amelette, François Pierre La Varennes Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgoise (1784).Three noted by Maguelonne Toussaint-Samat, (Anthea Bell, tr.) A History of Food, revised ed, 2009, p. 326; de Serres note
According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were trave read more at » http://en.wikipedia.org/wiki/Omelette
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