Fast Break: Omelette

Omelettes might be the most technically difficult thing to make for breakfast. Getting the goodies-to-eggs ratio just right so it doesn’t break when folded or simply become a really delicious plate of scrambled eggs is not something for the faint-hearted, especially after only one cup of coffee. One extra piece of onion could topple the whole balance of it all.
But who thought up this culinary frustration? Almost everyone, but, of course, the French get all the credit. Omelette, or “alumete” in the 14th century, found its way in to French cookbooks as early as the 17th century. But eggs and dairy mixed with other add-ons was no stranger to the rest of the world.
The Spanish version- “la tortilla española” (no, not the Latin American flour tortilla variety)- is packed full of potatoes and onions. Japan sprinkles on some rice, soy sauce, and mirin (rice wine). Greece throws everything on to the skillet- leftovers, pasta, and sauteed vegetables. In Morocco they copy the Spanish “tortilla,” but add some cumin and fleur de sel.
It’d be remiss not to mention the “farmers’ omelette” from Germany- packed full of meat, onions, and potatoes, enough energy to get you through a day’s hard work. Colorado came up with the “Denver Omelette:” ham, onions, mushrooms, and green peppers, a true American classic.
Omelette, though you have to have a slight inclination towards artistry to get it just right, is dairy, eggs, and whatever your favorite toppings are. Chorizo? Bacon? Spinach? Cheese? Tomato? Feta? You name it, you can add it.
If whenever you try to make an omelette you make loaded scrambled eggs instead, don’t worry. It’s okay. There’s a time-honored tradition of being bad at omelette folding. Pop on over to Sunny Street Café and we’ll do the hard work for you. Breakfast, brunch, or lunch- omelettes are good for any part of your day.

Anna Hetzel