Omelet
Plain omelette with garnish
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| Alternative names | Omelet |
|---|---|
| Type | Meal |
| Course | Breakfast, brunch |
| Place of origin | France |
| Serving temperature | Hot |
| Main ingredients | Eggs, butter or oil |
| Variations | various |
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| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 657 kJ (157 kcal) |
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0.7 g
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12 g
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10.6 g
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| Vitamins | |
| Vitamin A equiv. |
(22%)
172 μg |
| Thiamine (B1) |
(9%)
0.1 mg |
| Riboflavin (B2) |
(33%)
0.4 mg |
| Niacin (B3) |
(1%)
0.1 mg |
| Pantothenic acid (B5) |
(24%)
1.2 mg |
| Vitamin B6 |
(8%)
0.1 mg |
| Folate (B9) |
(10%)
39 μg |
| Vitamin B12 |
(46%)
1.1 μg |
| Choline |
(43%)
212 mg |
| Vitamin D |
(5%)
29 IU |
| Vitamin E |
(8%)
1.2 mg |
| Vitamin K |
(4%)
4.5 μg |
| Minerals | |
| Calcium |
(5%)
47 mg |
| Iron |
(12%)
1.5 mg |
| Magnesium |
(3%)
10 mg |
| Phosphorus |
(23%)
162 mg |
| Potassium |
(2%)
114 mg |
| Sodium |
(11%)
161 mg |
| Zinc |
(9%)
0.9 mg |
| Other constituents | |
| Water | 75.9 g |
| Cholesterol | 356 mg |
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| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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In cuisine, an omelette or omelet is a dish made from beaten eggs quickly 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 a filling such as cheese, chives, vegetables, meat (often ham or bacon), or some combination of the above. Whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water.
The fluffy omelette is a refined version of an ancient food. 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 (II, 5) in 1393.Rabelais (Pantagruel, IV, 9) 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 bourgoise (1784).
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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Wikipedia