History of the Easter Omelette. They rested one night near the town of Bessieres. Preparing giant omelettes is a strong tradition in France and according to legend began when the town of Bessières cooked for Napolen as he travelled through the south of the country. Image by REMY GABALDA/Getty Members of the Giant Omelette Brotherhood of Bessières cook a giant omelette as part of Easter celebrations on March 28, 2016, on the main square of Bessières, in southern France. The basic omelet is a beaten egg cooked in butter in a frying pan. The Order of the Knights of the Dumbéa Giant Omelette is in charge of culinary operations. "It all started in a little town, in Bessières, France, which is near Toulouse in southern France," said Whitney Atchetee, Grand Master of the Giant Omelette Celebration. The other six “official” giant omelette cities are Bessières and Fréjus, France; Dumbea, New Caledonia; Granby, Quebec, Canada; Malmedy, Belgium; and Pigüé, Argentina. In Bessieres,Haute-Garonne, France they have an annual Easter omelette fest, where they make a giant omelette in a giant pan in the middle of the town.. Legend has it that the omelette became famous when Napoleon and his armies were traveling through the south of France. Program : Saturday 25 April: attractions, live music events and shows, plusMister and Miss Dumbéa contests. Seven hundred dozen eggs (8,400 in all) are required to make the mammoth omelette, divided into 3,000 portions and served up to fairgoers. The Basic Omelet . Members of the Giant Omelette Brotherhood of Bessieres cook a giant omelette as part of Easter celebrations on March 28, 2016, on the main square of Bessieres, southern France. It is folded in half when it is nearly cooked. Over 15,000 eggs were used to make the omelette.