Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming. Pour the eggs into the pan, tilt the pan ever omelette recipe slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. A perfectly cooked fluffy omelette is a lovely breakfast or quick dinner. Ellis Barrie shows you how to cook an omelette in minutes, stuffed with cheese and spinach.

The BBC is not responsible for the content of external sites. Read about our approach to external linking. On this Wikipedia the language links are at the top of the page across from the article title. 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. 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.