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 lamella, diminutive of lamina, thin plate.
- (American) Alternative form of omelette.