It is one of the most typical second courses of Italian cuisine. Tasty and quick to prepare, it is very successful provided you follow a few simple rules.

The omelette is one of the most common dishes to prepare, there are different versions, it can be made only of eggs and cheese or enriched with vegetables or cereals. Excellent as a main course, it can be a tasty aperitif if served as a squared, or it can be used as a filling for a delicious sandwich. The simple omelette is prepared with eggs, cheese, salt and pepper. It is thought to be easy to make, but to get a sure result, you need to observe some steps, otherwise a dish not very inviting.

Omelette is not an omelette

The omelette differs from the omelette in that it is cooked only on one side and folded up on itself. The name derives from the French “lamelle”, which means lamina, for its thin thickness, or, according to another version, from the Latin “ova melitta”, an ancient recipe of eggs cooked in a container with honey.


They are undoubtedly the main ingredient of the omelette, they serve one or two per person and must be very fresh. If you want a very light result, you can use an egg and egg white each. The eggs should be beaten in a bowl with a fork (move briefly with the back of the fork, without using the prongs). When the egg yolks and egg whites are well mixed, add some parmesan cheese, one tablespoon per person, and mix well so that no lumps are formed. If you want a stronger taste you can use the pecorino or make half and half. For a softer result, also add a tablespoon of milk.

Aromatic herbs or vegetables

You can add vegetables, herbs, cold cuts or cereals to the egg mixture (pasta, for example, as it is used in Naples). In the case of herbs, you can choose basil, thyme, chives or mint, for a fresh and very strong taste. The herbs should be washed and chopped by hand and then added to the eggs. If, however, you want to use vegetables, you can have fun and choose which one you like best. In any case, wash them, cut them into pieces and brown them in a saucepan with a drizzle of oil, garlic and salt before adding them to the eggs. If you prefer cured meats, cooked ham and mortadella, cut into cubes, are excellent.


You can now cook your own omelette. The best pot to use is the Lyonnais, made of iron, perfect for withstanding high temperatures, so much so that when it is hot it becomes non-stick. If you do not have it, opt for a normal non-stick, the important thing is that it is wide. Melt a knob of butter before pouring the egg mixture. Once you have poured the eggs, cook them for a minute and then, slowly, lift the edges of the pancake by sliding under the raw egg. When the underlying part has just hardened, move the pan, so as not to stick the omelette to the bottom. Now cover the pot with a lid, until the upper part is also well cooked. Alternatively, you can slide the omelette on a lid of the same size and then turn it over in the pot, being careful not to break it. Cook for a few more minutes and then pour the omelette on a serving plate and serve.

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