Weekend Breakfast Blogging Event: OMELETTE

The month of October brings me the pleasure of hosting Weekend Breakfast Blogging. This event has been created by the lovely Dr.Nandita Iyer of Saffrron Trail. Weekend Breakfast Blogging #16 will feature Omelette's. I figured since all you bloggers will be CLICKing away at Eggs this month, there will certainly be some left for making omelette's.

My entry for this event will be Bread Omelette! I will be posting the recipe this week.

RULES:

1. Make an omelette this month. The recipe can be any variation of an omelette.
2. Take a picture of it.
3. Blog about it, and post the recipe and picture.
4. Make sure you add links to this post, and to Nandita's site.
5. Send it to me (kanchana AT marriedtoadesi DOT com) by November 1, 2007.

I encourage you all to be really creative, see the article below from Wikipedia for more ideas on omelettes.

"An omelette or omlet is a preparation of beaten egg cooked with butter or oil in a frying pan, usually folded around a filling such as cheese, vegetables, meat, or some combination of the above. Gourmet cook Julia Child famously described an omelette as soft-cooked scrambled eggs wrapped in an envelope of firmly-cooked scrambled eggs. Many variations exist.

• Spanish tortilla de patatas (European Spanish for "potato omelette") is a characteristic thick omelette stuffed with fried potatoes and fine cut onion, and fried using olive oil. See also tortilla. In Britain this is called a Spanish omelette, and may include cheese or cooked diced ham.

• The French Omelette is smoothly and briskly cooked in a very, very hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomatoes and mint, finely chopped herbs (often tarragon, chervil, rosemary and thyme) or chopped onions.

• A Western omelette, also known as a Denver omelette, is an omelette sometimes filled with diced ham, onions, and green bell peppers, though there are many variations on fillings. Often served in the midwestern United States and sometimes has a topping of cheese and a sidedish of hashbrowns or fried potatoes.

• An egg white omelette is a variation which does not include the yolks to remove fat and cholesterol, which reside exclusively in the yolk-portion of an egg.

• In the United States, a Spanish omelette is an omelette served with an often spicy sauce of tomatoes, onions, and bell peppers.

• Frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittate are cooked slowly. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts.

• In Japan, omelette (pronounced omuretsu) can mean a western omelette but also omuraisu (from the English words "omelette" and "rice"). It is a fried ketchup-flavored rice sandwiched with a thinly spread beaten egg or covered with a plain egg omelette. Omu-soba is an omelette with yakisoba as its filling. This is also known in Tokyo as the "Gunshot Omelette." Okonomiyaki is a Japanese pancake which is often compared to an omelette.

• A Chinese omelette can be egg foo yung [1] or an oyster omelette.

• A Thai omelette can be a kai yat sai.

• Bi pong moun is a variety of omelette from Cambodia.

• In India an omelette is usually made with the addition of spices which vary by region. Most commonly used are finely chopped green chillies, chopped onions, coriander leaf and powder and a pinch of turmeric all of which are added to the egg before it is whisked."