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Cooking glossary

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Omelette

A French term for a simple dish of beaten eggs, cooked in a frying pan with oil or butter. There are many different types of omelette from the simple, plain thin omelette that contains nothing more than eggs and seasoning to the chunky, filled omelettes of Spain (tortilla) and Italy (frittata).

Omelette fillings or toppings may include cheese, potatoes, onions, garlic, chopped meat or fish, chopped vegetables such as peppers or mushrooms.