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In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat, or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapour trapped within the rapidly cooked egg. Some home cooks add baking powder to produce a fluffier omelette; however, this ingredient is sometimes viewed unfavourably by traditionalists.
Source: Wikipedia. Source link.
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|Food Item||Omelette, fried without fat|
|Dietary fibre (g)||0|
|Edible part (%)||100|
|Vitamin A (RAE)||0|
|Vitamin B12 (µg)||2.1|
|Vitamin B6 (mg)||0.11|
|Vitamin C (mg)||0|
|Vitamin D (µg)||3.5|
|Vitamin E (alfa-TE)||4.9|