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An omelette or omelet is a preparation of beaten egg quickly cooked with butter or oil in a frying...

An omelette or omelet is a preparation of beaten egg quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapor trapped within the rapidly cooked egg. The bubbles are what make the omelette light and fluffy. Traditionally, omelettes are partially cooked on the top side and not flipped, even prior to folding. The omelette is commonly thought to have originated in the ancient near-east. Beaten eggs were mixed with chopped herbs, fried until firm, then sliced into wedges in a dish known as kookoo in Persian. This dish is thought to have travelled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce Italian frittata, Spanish tortilla and the French omelette. The fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and