Next week (the week of August 22), we will bring to you our ketogenic interpretation of the popular WESTERN OMELETTE. Yet, don't think for a moment that we are serving a typical diner omelette. Our's is a deliciously gourmet French/Western fusion ketogenic omelette. Our omelette is crispy on the outside (like an American style omelette) and creamy/fluffy on the inside (like a French omelette). We will serve this delicious breakfast/brunch meal with a keto bagel and organic cream cheese on the side.
Origin of the Omelette
Omelette is unmistakably a staple in every American breakfast restaurant. Being that omelettes are so popular around the world, where did this delightful egg dish start, do you think?
Apparently 14th century France is where the dish began, since the French word is "alumete" was first used there to describe what we now call the "omelette" (or omelet). Yet the word wasn't common until the cook book "Cuisine Bourgeoisie" was published in the late 1700s. The small town of Bessieres, France celebrates "omelette" every year.
Although France is the most likely candidate for the original omelette, the Romans prepared "ovemele" which had honey and eggs. The ancient Persians also had a version of the omelette too. Perhaps, it occurred to the ancients to whip up some eggs and dairy then fold it for breakfast. We may never know for sure.
Difference Between American and European Omelettes
As you see, the exact origin of the omelette isn't easy to determine, but the difference between American and European omelettes is -due to the different cooking techniques. The American omelet is cooked crispy on both sides. The European omelette has a very soft texture like creamy clouds, and more fluffy (yet not runny).
Sure, there are a lot of variants of omelette such as Japanese, Spanish, Italian, Mexican, just to name a few. That's what happens when things travel the world.
The Western or Denver omelet is one of the most popular versions in America. Despite it being one of the go-to breakfast choices in the country, there is a lot of confusion over the history and origin of the dish.
The Old Tale of Western Omelette
According to some sources, the origins of the Western omelette goes back as far as the pioneer days of mid 1800s. Based on this tale, pioneers in Colorado would cook rotten eggs with chopped ham, peppers, and onions to mask the taste of the spoiled food. The story is commonly accepted to the extent that it is even engraved on an official ground plaque in a Denver street.
Unfortunately, this story can’t be true as it is not only impossible to mask the taste of rotten eggs, but bell peppers weren’t even available in north America until 1920s -according to the USDA data.
Another Origin Story of Western Omelette
Some historians claim that Chinese transcontinental railroad workers put scrambled eggs mixed with onions and ham in a sandwich to make it easier to eat. Eventually, the recipe without bread became the omelette.
Another theory is that a San Francisco cook paired the omelette with sourdough bread. The bread was no longer included in the meal by the time it made its way to Denver.
Another theory is that the Western omelette might be a recipe originating from Mexico (resembling the Italian/Spanish frittata).
Bon Appétit! Chef Janine
Please follow the link or click the image below to check out the full menu for next week (the week of August 22nd) and place your online order by Sat. noon Aug. 20: https://www.myketopal.com/10-weekly-meals-summer-menu-13