omelet

[om-lit, om-uh-]
noun
eggs beaten until frothy, often combined with other ingredients, as herbs, chopped ham, cheese, or jelly, and cooked until set.
Also, omelette.


Origin:
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

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World English Dictionary
omelette or esp (US) omelet (ˈɒmlɪt)
 
n
a savoury or sweet dish of beaten eggs cooked in fat
 
[C17: from French omelette, changed from alumette, from alumelle sword blade, changed by mistaken division from la lemelle, from Latin (see lamella); apparently from the flat shape of the omelette]
 
omelet or esp (US) omelet
 
n
 
[C17: from French omelette, changed from alumette, from alumelle sword blade, changed by mistaken division from la lemelle, from Latin (see lamella); apparently from the flat shape of the omelette]

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Etymonline
Word Origin & History

omelet
1611, from Fr. omelette (16c.), metathesis of alemette (14c.), from alemelle "blade of a knife or sword," probably a misdivision of la lemelle (mistaken as l'alemelle), from L. lamella "thin, small plate," dim. of lamina "plate, layer." The food so called from its flat shape. The proverb "you can't make
an omelet without breaking eggs" (1859) translates Fr. On ne saurait faire une omelette sans casser des oeufs.
Online Etymology Dictionary, © 2010 Douglas Harper
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Example sentences
When cooked on the bottom, turn the omelet over onto a flat lid or plate.
Any leftover mussels can be used the next day to stuff an omelet.
Cut in thin slices and put in a hot omelet pan with one and one-half
  tablespoons butter.
Heat omelet pan, put in two tablespoons butter, and when melted turn in four
  unbeaten eggs.
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