eggs beaten until frothy, often combined with other ingredients, as herbs, chopped ham, cheese, or jelly, and cooked until set.
Also, om·e·lette.
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
a screen or mat covered with a dark material for shielding a camera lens from excess light or glare.
a printed punctuation mark (‽), available only in some typefaces, designed to combine the question mark (?) and the exclamation point (!), indicating a mixture of query and interjection, as after a rhetorical question.
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]
omeletoresp (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]