omelet

or om·e·lette

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

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