0:05 Fluffy Omelette
1:15 Egg masala Omelette
2:33 Cabbage Omelette
4:04 Spanish Omelette
4:51 Cheesy Egg Omelette
5:45 Bread Omelette
6:30 Mushroom Mayo Omelette
7:31 Chapati omelette Roll
8:29 Sweet Apple Omelette
9:07 Paneer Omelette
10:02 Baked Omelette
12:09 Kalakki Omelette
12:49 Palak Omelette
13:42 Eggless Omelette
14:59 Sliced Egg Omelette
In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or egg whites are beaten, sometimes with a small amount of milk, cream, or water.
The fluffy omelette is a refined version of an ancient food. The earliest omelettes are believed to have originated in ancient Persia. According to Breakfast: A History, they were “nearly indistinguishable” from the Iranian dish kookoo sabzi.
According to Alan Davidson, 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 in 1393. Rabelais mentions an homelaicte d’oeufs, Olivier de Serres an amelette, François Pierre La Varenne’s Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784).The ancient Romans also combined eggs with dairy products to create savory and sweet dishes and even other countries also have their own ways of making tortillas in medieval times.
According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper, and thought it was a culinary delight. He then ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.
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