Omelettes

An omelette is a dish made by beating eggs and cooking them quickly in a hot skillet with a small amount of fat. The eggs are often seasoned with salt and pepper and may include milk or cream for tenderness. The mixture is poured into a pan and cooked over moderate heat until the eggs are just set, then folded or rolled with fillings.

French omelettes are typically cooked until the exterior is pale and the center is still slightly runny, then rolled or folded into a smooth cylinder. American-style omelettes are usually thicker, often browned on the outside, and filled with ingredients such as cheese, vegetables, and meats before being folded in half or over the fillings.

Fillings are usually cooked separately to remove excess moisture and flavor enhancers added toward the end of cooking. Common options include cheese, sautéed mushrooms, onions, peppers, herbs, spinach, ham, or smoked fish. The omelette is typically served immediately after cooking, while warm and tender.

Regional variations exist worldwide. Some versions incorporate ingredients such as potatoes (as in the Spanish tortilla), or use egg whites for a lighter texture. Omelettes can be plain or fully loaded with fillings, and may be garnished with herbs such as chives or parsley.

The word omelette derives from French, and while the dish is strongly associated with French cuisine, similar preparations occur in many cultures. Early mentions appear in European cookbooks from the 16th to 18th centuries.