omelet

or om·e·lette

[ om-lit, om-uh- ]
/ ˈɒm lɪt, ˈɒm ə- /
|

noun

eggs beaten until frothy, often combined with other ingredients, as herbs, chopped ham, cheese, or jelly, and cooked until set.

Origin of omelet

1605–15; < French omelette, earlier amelette, metathetic form of alemette, variant of alemelle literally, thin plate, variant of Old French lemelle < Latin lāmella. See lamella, -et
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for omelet

Word Origin and History for omelet

omelet


n.

1610s, from French omelette (16c.), metathesis of alemette (14c.), from alemele "omelet," literally "blade (of a knife or sword)," probably a misdivision of la lemelle (mistaken as l'alemelle), from Latin lamella "thin, small plate," diminutive of lamina "plate, layer" (see laminate). The food so called from its flat shape. The proverb "you can't make an omelet without breaking eggs" (1859) translates French On ne saurait faire une omelette sans casser des oeufs. Middle English had hanonei "fried onions mixed with scrambled eggs" (mid-15c.).

Online Etymology Dictionary, © 2010 Douglas Harper