The traditional omelette recipe requires the use of clarified butter rather than oil, an ingredient that unlike traditional butter is healthier because of its higher smoke point. In addition to the traditional French omelette there are many variations well-embedded in the culinary habits of various countries. Thus we have the ‘bauernomelette’ in Germany, the ‘frittata’ in Italy, the ‘masala’ or Indian omelette in India, the ‘tortilla de patatas’ in Spain, and so on.

It seems that the term ‘omelette’ has been in use since the 1500s, at which time they also used ‘homelaicte d'oeufs’, ‘alumelle’, ‘aumelette’, ‘amelette’. Only in 1700 did this delicious egg dish become exclusively known as an ‘omelette’.