The History of Omelets

Eggs have been cooked in pans and eaten since humans first domesticated hens and other fowl in the 6th century B.C. Precursors to the modern omelet included ancient Rome’s ovemele, (eggs cooked with honey and pepper) and Persia’s kuku (eggs fried with herbs) as well as early Spain’s tortillas and the frittatas eaten in what would eventually become Italy. However, all of these dishes were cooked on both sides and studded with baked-in fillings. In contrast, the omelet (spelled “omelette” in France and in other parts of the world) featured fluffy, barely-set eggs, minimal fillings, and required the use of a spoon or fork to eat. The word “omelette” first appeared in the French lexicon in the mid-16th century, around the same time that Catherine de Medici of Italy, the wife of King Henry II of France, is thought to have introduced the fork to French society. There is some speculation among historians that these events were intertwined. While we don’t know who exactly invented the omelet, we do know that it was created in France. One of the first published mentions of the French omelet (“aumelette”) dates to La Varenne’s 1653 publication, Le Pâtissier François. The dish’s proliferation was helped along by improvements in stove design that arrived in the 18th century and allowed for better heat control, which in turn made the dish easier to perfect. As French cuisine became increasingly popular in other parts of the Western world, the omelet made its way to other countries, including England and what would later become the United States. Today, omelets are one of the most popular dishes in the world and are well-established as an American breakfast staple.