The Omelette

The omelette, omelette or omelet (omelet the French) is a food made of beaten eggs with butter or oil, generally with other ingredients such as cheese, ham, vegetables or combinations thereof. For a soft texture, the eggs are often beaten with a small quantity of milk, cream or water, which leads to the formation of steam bubbles during frying egg. Traditionally, omelets are folded before the top is completely fried. It is also correct to use the word omelet with masculine articles: the omelet, an omelet.



It is believed that the omelette appeared in ancient Persia. They were beaten eggs mixed with chopped, fried herbs until firm, then cut into pieces to form a dish known as 'kookoo'. It is believed that such revenue reached Europe through the Middle East and North Africa, which was adapted and originated the Italian frittata, the Spanish tortilla and French omelette.

In France, its creation is attributed to Annette Poulard, in 1888, the Mont Saint-Michel in Normandy. She prepared a nutritious and easy to prepare meal for the hungry pilgrims arrived at the Shrine of St. Michael. Today, at the entrance, there is the restaurant Mère Poulard.



The biggest omelette in the world was cooked for 6 hours by a team of 55 people, led by Pedro Mendes in Ferreira do Zêzere, Portugal on 11 August 2012. It took 145,000 eggs and weighed 6,466 kilograms.