• feminine Whole shelled eggs, lightly stirred to mix the white and the yolk, seasoned, then poured into a hot frying or omelette pan greased with butter. As the egg sets, the unset egg is run underneath so that the whole of the egg mixture cooks rapidly with a slightly brown lower surface. The omelette my be turned over to harden the upper surface or folded in half or thirds with or without a precooked filling or topping and served immediately. Generally served slightly runny (baveuse) in the centre.


  • noun a dish made of beaten eggs, cooked in a frying pan and folded over before serving. Various fillings may be added.

Origin & History of “omelette”

The omelette seems to have been named for its thinness, like a sheet of metal. The word was borrowed from French omelette, the modern descendant of Old French amelette. this meant literally ‘thin sheet of metal’, and was an alteration, by metathesis (the reversal of sounds) of alumette. This in turn was a variant of alumelle, which arose through the mistaking of la lemelle ‘the blade’ as l’alemelle. And lemelle goes back to Latin lāmella ‘thin sheet of metal’, a diminutive form of lāmina ‘plate, layer’ (from which English gets laminate (17th c.)).