Omelettes: The Best of French-Indian Wares

(Gerry Furth-Sides) The appealing egg, delicious and nutritious on its own, can be augmented in an omelette with cheeses and fresh vegetables. Served with any number of side dishes it make a very satisfying if light meal. (Actually one of Martha Stewart’s late night go-to ones). “The classic French is made with (lots of) butter and cooked to be just under firm so it tastes creamier,” we were told by our lont-time friend, Executive Chef Olivier Rouselle, now at ALK in the Godfrey Hotel.

While the French remain associated with the omelette dish with the French, others think that the Romans were the first people to make the omelette. This is because the ancient Romans mixed an egg with sweetened honey and then called it “ovemele.”  A 17th century French cookbook writes about a similar name: aumelette.

Others insist that this is why the omelette was actually first created by the French. They point out that the term actually derives from the word “amelette,” or “blade” in French, add that that an omelet dish has a blade shape. Other historians claim the name’s root meaning of “thin, small plate,” is a reference to an omelette’s flat shape.

The spelling of the dish is also controversial. We agree with writer Josh Lurie in EATER: “Some people may argue that eating an omelet in a restaurant is foolish, but not when chefs combine skillful technique and premium ingredients to levels that most people couldn’t possibly replicate at home. 

In America, omelet is generally the preferred spelling for the egg dish that’s folded around assorted fillings, but in the dish’s country of origin, France, people will shoot a side-eyed glance if not using the classic omelette spelling. French-inspired restaurants or French-trained chefs always prefer an omelette spelling.”

ALK (About Last Knife) Restaurant, Godfrey Hotel, 1400 Cahuenga Blvd. (De Longer Avenue), Los Angeles, CA 90028, (323) 762-1000. For more information, please see //www.godfreyhotelhollywood.com

As it turns out, Indian omelettes are just as popular – and delicious- a dish any time of the day. Banana Leaf in downtown LA serves a southern Indian version. This round, flat version holds onion, salt, turmeric and chili powder, topped with julienned herbs. Tomato and chili are optional at no extra charge.

Indian beer is so satisfying for late night or even lunchtime omelette meals. Flying Horse and Old Monk 10000 add a refreshing, light note. The Old Monk is deeper and more layered for the evening.

Pleased customer Devan Reddy said it was one of his favorite dishes there. He is sitting at the head of the table

BananaLeafLA, 701 W. Cesar E. Chavez Avenue, Unit 107 (front of the building), Los Angeles, CA 90012 (213) 372-5590. For more details, please see //www.bananaleafla.com

French-influenced West Hollywood Bistro offers all versions, including classic Omelette, Scramble or Frittata. Each one is served with roasted potatoes and fresh mixed greens with balsamic dressing. Three toppings are $21. Seven toppings are $24. A sign of the times in WeHo is the option of an Egg White for $2 extra.

This omelette is called Bastide. It honors both its French and American inspirations.

The choice of protein includes bacon, chicken, chicken apple sausage, ham, prosciutto, bacon or turkey. The options for vegetables: basil, bell pepper, Kalamata olives, capers, eggplant, mushrooms, onions, shallots, spinach, sun dried tomatoes, tomato or zucchini.

There also is a variety of Cheeses, such as brie, cheddar, feta, goat, jack, mozzarella or Swiss. Sauces include pico de gallo, salsa verde or sour cream.

Hospitality is key at WeHo Bistro so everything tastes wonderful here. See more details at: //wehobistro.com

WeHo Bistro, 1040 N. La Cienega Blvd, West Hollywood, CA 90069 (310) 657-9696, Meet@WeHoBistro.com

A last word, and the legend who taught us how to make a perfect omelette is Julia Child. You can still view her iconic series and the egg omelette making on the first show on PBS!