a dish consisting of beaten eggs, seasonings, etc., cooked or baked in a flat mass and usually served folded over, often with a filling as of jelly, cheese, or mushrooms
Origin of omeletFrench omelette, earlier amelette, by metathesis from alemette from alemelle from Classical Latin lamella, small plate: see lamella
A dish consisting of beaten eggs cooked until set and folded over, often around a filling.
Origin of omeletFrench omelette from Old French amlette alteration of alumette variant of alumelle probably from (la) lemelle (the) knife blade from Latin lāmella diminutive of lāmina thin plate
- (American) Alternative form of omelette.