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omelette
In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham and/or bacon), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapour trapped within the rapidly cooked egg.
==History==
The fluffy omelette is a refined version of an ancient food. According to Alan Davidson,〔Alan Davidson, ''Oxford Companion to Food'' (Oxford University Press) 1999 (pp. 550, 553)〕 the French word ''omelette'' came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 5) in 1393.〔("Omelette" )〕 Rabelais (''Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'',〔"En pareille alliance, l'un appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte d'oeufs".〕 Olivier de Serres an ''amelette'', François Pierre La Varenne's ''Le cuisinier françois'' (1651) has ''aumelette'', and the modern ''omelette'' appears in ''Cuisine bourgoise'' (1784).〔Three noted by Maguelonne Toussaint-Samat, '' (Anthea Bell, tr.) ''A History of Food'', revised ed, 2009, p. 326; de Serres note ("Le glossaire accadien" )〕
According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.〔(【引用サイトリンク】title=History of the Giant Omelette )〕
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