omlett

An omlett is a dish composed primarily of beaten eggs that are cooked quickly in a frying pan and typically folded around one or more fillings. The term appears in several languages with slight spelling variations, such as omelett or omelette.

Preparation generally involves whisking eggs with salt and pepper, and sometimes a splash of milk or cream for tenderness. A small amount of fat, such as butter or oil, is heated in a skillet, the egg mixture is poured in, and the surface is gently moved to form a smooth, just-set layer. Fillings—cheese, herbs, vegetables, and cooked meats—are added before the omelette is folded or rolled and finished off the heat.

There are many regional variants. French-style omelettes are usually pale, smooth, and softly set with minimal browning; American versions are often thicker and richly filled; the Spanish tortilla is a thick potato-egg dish cooked slowly and sliced for serving. Fillings and seasonings vary by culture and preference.

The omelette has a long history in European and other cuisines, with recipes documented from the early modern period in France and elsewhere. The concept of folding or rolling eggs appears in several culinary traditions.

Omelettes are a versatile, inexpensive source of high-quality protein. They can be prepared quickly for breakfast or any meal and tailored to dietary needs by adjusting fillings and fats. Common accompaniments include bread, salad, or fruit.