An omelette or omelet is a dish made from pounded eggs and cooked in a frying pan with butter or oil (without stirring as in scrambled egg). Folding the omelet around fillings like cheese, chives, vegetables, mushrooms, meat (sometimes ham or bacon), or a variation of the above is very popular. A small quantity of milk, cream, or water is also used to beat whole eggs or egg whites.
It is thought that the first omelets were invented in ancient Persia. According to Alan Davidson, the French term omelette (French: [m.lt]) first appeared in the mid-16th century. As Napoleon Bonaparte and his soldiers were passing across southern France, they stopped for the night near Bessière. Napoleon ate an omelet made by a nearby innkeeper and declared it a culinary delight. He then told the villagers to collect all of the eggs in the village and make a massive omelet for his army the next day.
Season the eggs with salt, pepper, and a pinch of red pepper flakes in a medium mixing bowl until no whites exist.
Melt Kalleh dairy butter in a medium nonstick skillet over medium heat. Pour in the eggs and tip the pan so that the eggs completely cover the bottom. When the eggs begin to set, pull the cooked edges into the middle of the pan with a rubber spatula. Tilt the pan to allow the uncooked egg to slip to the pan’s side.
Sprinkle Kalleh Cheddar cheese and chives on one half of the omelet until the bottom is set, but the top is always a little sticky. Fold the latter side of the omelet over the cheese and place it on a plate.
Adding a few tablespoons of milk won’t make much difference, but the dragging process doesn’t require it. You should also remove the omelet from the heat while the eggs are still slightly wet in the center but have set along the edges.
An omelet in a bag is a perfect way to make several omelets at once without having to flip them! Shake out with your favorite fillings.