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. History of the Easter Omelette. The Order of the Knights of the Dumbéa Giant Omelette is in charge of culinary operations. Over 15,000 eggs were used to make the omelette. Image by REMY GABALDA/Getty It is folded in half when it is nearly cooked. 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. They rested one night near the town of Bessieres. 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. The other six “official” giant omelette cities are Bessières and Fréjus, France; Dumbea, New Caledonia; Granby, Quebec, Canada; Malmedy, Belgium; and Pigüé, Argentina. 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. "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. Program : Saturday 25 April: attractions, live music events and shows, plusMister and Miss Dumbéa contests. The Basic Omelet . The basic omelet is a beaten egg cooked in butter in a frying pan. 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.