omlette

Omelette, also spelled omelet in American English, is a dish consisting of beaten eggs cooked quickly in a lightly oiled or buttered frying pan. The eggs are usually seasoned with salt and pepper and sometimes milk or cream is added to create a softer texture. The technique and name originate in France, but omelettes are prepared in many culinary traditions and come in a range of styles.

Common methods vary by region. French omelettes are typically soft and pale, cooked over medium heat, and rolled or folded around fillings such as cheese, herbs, or vegetables. The surface is gently moved to form a smooth exterior while the interior remains slightly runny. American-style omelettes are usually thicker and fully set, often folded in half around fillings like cheese, mushrooms, onions, peppers, or ham. Fillings are added after the eggs begin to set, and the omelette is folded or rolled to enclose them.

Variations and related dishes appear worldwide. A Spanish tortilla (tortilla española) is a thick omelette made with potatoes and onions. A frittata is an Italian version that is typically started on the stovetop and finished in the oven. Plant-based or vegan omelettes use alternatives such as chickpea flour or tofu as a substitute for eggs.

Serving and nutrition: An omelette is a high-protein dish suitable for breakfast, brunch, or a light meal. It can be served plain or with various fillings and accompaniments such as salad, bread, or potatoes. Cooking times usually range from one to five minutes, depending on thickness and method.