or om·e·lette

[om-lit, om-uh-]


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 Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for omelet

Contemporary Examples of omelet

Historical Examples of omelet

  • Or you have no meat, then you have eggs, and what better than an omelet and such an omelet as the following?

    Culture and Cooking

    Catherine Owen

  • If your omelet is to be sweet, before you fold it put in a layer of preserves.

    Culture and Cooking

    Catherine Owen

  • The omelet should then be served with a rich gravy poured round it.

    The Skilful Cook

    Mary Harrison

  • The 'Omelet' was bad enough, but I wrote it more as a joke than anything else.

    Kent Knowles: Quahaug

    Joseph C. Lincoln

  • The "Amulet," or the "Omelet," just as you like, was a financial success.

    Kent Knowles: Quahaug

    Joseph C. Lincoln

Word Origin and History for omelet

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