Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying omelette with broccoli mushroom over a medium-low heat until the butter has melted and is foaming.

Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula. Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. On this Wikipedia the language links are at the top of the page across from the article title. For the Brazilian entertainment website, see Omelete. Blond unbrowned omelet with mushrooms and herbs. The earliest omelettes are believed to have originated in ancient Persia.

According to Breakfast: A History, they were “nearly indistinguishable” from the Iranian dish kookoo sabzi. Alexandre Dumas discusses several variations of omelette in his Grand dictionnaire de cuisine. Percentages are roughly approximated using US recommendations for adults. The omelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world. It is served without fillings but often served with heavy garnishes. The Provençal omelette is more similar to a frittata than to a traditional rolled or folded French omelette.