Omelette with broccoli

Omelette with broccoli the Brazilian entertainment website, see Omelete. Blond unbrowned omelet with mushrooms and herbs.

The earliest omelettes are believed to have originated in ancient Persia. According to Breakfast: A History, they were “nearly indistinguishable” from the Iranian dish kookoo sabzi. Alexandre Dumas discusses several variations of omelette in his Grand dictionnaire de cuisine. Percentages are roughly approximated using US recommendations for adults.

The omelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world. It is served without fillings but often served with heavy garnishes. The Provençal omelette is more similar to a frittata than to a traditional rolled or folded French omelette. In Parsi cuisine, pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves.

Fuyunghai or puyonghai is a Chinese Indonesian omelette, usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab, shrimp, or minced chicken. Kuku is an omelette frequently containing large proportions of other ingredients, including herbs, folded in. Nargesi or spinach omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper. A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts. Omu-soba is an omelette with yakisoba as its filling.

Tenshindon is a Japanese-Chinese specialty, consisting of a crab meat omelette on rice. Gyeran-mari is made with beaten eggs, mixed with finely diced vegetables, meats, and seafood. While the Spanish term tortilla and torta in Spain and the Philippines is applied to an omelette dish, in Mesoamerica it is a surrogate term for a flatbread made of wheat or corn. An omelette in Mesoamerica is commonly termed as tortilla de huevos, and more colloquially, omleta.

Tortang alamang or tortang hipon – an omelette with krill or small shrimp. Tortang carne norte – an omelette made from corned beef mixed with eggs. Tortang gulay – an omelette with peppers, mushrooms, onion, and garlic. Tortang kalabasa – an omelette made with finely julienned calabaza, eggs, flour, and salt.

Tortang kamote – an omelette made with mashed sweet potato, eggs, flour, and salt. Tortang talong – an eggplant omelet with whole grilled eggplants. Some modern varieties include yogurt and cheese. The recipe varied widely by region: some recipes included onion and dried red peppers, while others did not. 1-2 cups of vegetable oil and served over steamed rice. A Denver omelette, also known as a Southwest omelette or Western omelette, is an omelette filled with diced ham, onions, green bell peppers, though there are many variations on fillings.

A hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California, during the gold rush. An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside exclusively in the yolk portion of an egg. Archived from the original on March 5, 2014. En pareille alliance, l’un appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte d’oeufs”.

A History of Food, revised ed, 2009, p. La Cuisine pour tous, 1955, p. L’omelette doit être dorée à l’extérieur, baveuse au centre. How I rediscovered the joys of French cuisine”. Mediterranean clay pot cooking : traditional and modern recipes to savor and share. My Bombay Kitchen: Traditional and Modern Parsi Home Cooking. Archived from the original on September 22, 2013.