Omlete

Your IP: Click omlete reveal 46. For 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.