Baked Alaska Florida" in 1894, apparently referring to the contrast between its cold and hot elements. The dish is also known as an "omelette à la norvégienne" or "Norwegian omelette", which similarly refers to the cold climate of Norway. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue. In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a
Tomato omelette Tomato omelette A tomato omelette is a breakfast dish prepared mostly in Maharashtra. It is referred to as an omelette because of its visual appearance, but actually contains no egg product or by-product. The main ingredient is chickpea flour or besan. Sometimes, it is also made with dosa batter (rice flour and urad dal paste), with a small quantity of besan only to provide binding, in which case it is classified as Uttapam. A batter of pouring consistency is made with water and the flour; with finely chopped green chillies, onions and tomatoes added. The mix is poured on a