Beaten eggs cooked in a pan and rolled or folded. The ancient Romans supposedly made the first omelet and, because it was sweetened with honey, they called it ovemele (eggs and honey). Some insist this was the origin of the word omelet. Others maintain the word was derived from amelette (Fr) meaning blade, describing the long, flat shape of an omelet.
Whatever its origin, an omelet can hold or be topped with any food from caviar to leftover meatloaf. The list of filling and topping possibilities is endless, limited only by your imagination and the contents of your refrigerator. Select, prepare and cook the filling ingredients before starting the eggs because omelets cook so quickly that you won’t have time later.
Omelets take different forms depending on how you cook them. The quickest and easiest form of omelet, the French or plain omelet, cooks in about a minute or two on top of the range. Conveniently, no stirring is required for a microwaved French omelet. For a puffy or soufflé omelet, separately beat the egg yolks and whites, cook on top of the range, then finish the omelet in the oven. However you prepare them, easy-to-make omelets don’t require special pans or chef skills.