Omelette

The omelette's name comes from the French alumelle, meaning "thin plate" — a reference to its flat, folded shape — which itself derived from the Latin lamella. But the dish is far older than any French word. Ancient Persian texts describe a fried egg dish called "kookoo" that was folded over herbs and vegetables, a direct ancestor of the omelette. The concept of beaten eggs cooked in fat in a vessel appears in texts from Greece, Rome and across the Arab world centuries before France made the technique its own.

French culinary tradition codified the omelette into what we recognise today. The baveuse — "drooling" — style prized in classic French cooking calls for a barely-set, still slightly wet interior encased in a smooth, blonde (not browned) exterior. Mastering it became a rite of passage in professional kitchens: legend has it that Auguste Escoffier, the father of modern French cuisine, tested prospective cooks with a single task — make him an omelette.

Our Tomato, Spinach and Mozzarella Omelette is a Mediterranean take on the classic: ripe tomatoes, wilted spinach and stretchy mozzarella folded inside a golden egg shell, served with toasted sourdough. Simple, nourishing, and proof that three ingredients treated well need nothing else.