A dish made by cooking beaten eggs in a pan, often folded with fillings like cheese or vegetables inside.
From French 'omelette,' possibly from Old French 'amelette' or 'lamelle' meaning 'thin plate,' referring to the thin, flat shape of the cooked eggs. The word entered English in the 17th century through French culinary terminology.
The word 'omelette' might come from a pun—French cooks called it 'œuf mollet' (soft egg) which sounds similar, and someone's joke about a 'thin metal plate' (lamelle) stuck around and evolved into the word we use today!
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