The omelette is one of the most consumed breakfast dishes. Regardless of the country or region, with an omelette of fresh eggs, you can start a day in the best way. It is said that the oldest omelette recipe comes from ancient Persia. The French word “omelet” was first used in the mid-16th century, but also, words such as “alumelle” and “alumete” were used to describe the “omelet”.
It is a recipe that can be made very easily and where a lot of ingredients can be added. Usually, the omelette is cooked in a hot pan, using butter or a little oil, and next to the beaten eggs you can add ingredients such as tomatoes, peppers, cheese, mushrooms, or even meat such as ham. For a delicious omelette, sometimes the eggs are beaten together with a cup of milk or cream. Read below how to make an omelette.
You may also want to try these recipes:
- 3 large eggs
- 2 tablespoon butter
- 2 tablespoons olive oil
- 2 tablespoons onions
- 1/2 teaspoon fresh herbs mixed from chopped thyme, sage, rosemary
- Salt and ground black pepper to taste
- Put a tablespoon of butter in a hot pan. Finely chop the onion, mix with all the dried herbs, and brown in the pan with the butter. Leave for a few minutes, until the onion is well done.
- Transfer the cooked vegetables to a plate and set aside.
- In the same pan, add the olive oil and heat over medium-high heat. When hot, add half a tablespoon of butter and stir until it melts completely.
- Mix the eggs well until they are frothy and mix with half the remaining tablespoon of butter.
- Add the beaten eggs to the hot pan and mix quickly with a spatula through the eggs until they are almost done.
- Smooth the top surface of the eggs with the back of a large spoon or small spatula. Season the eggs with salt and pepper to taste.
- When the omelette is ready, sprinkle chopped cheese and fresh greens on top. Leave everything in the pan, put the lid on, and leave the filling for another 2-3 minutes in the pan, until the cheese melts.
- The best recipe for an omelette is ready and served hot with slices of toast