Definition of Omelet

1. Noun. Beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly.

Exact synonyms: Omelette
Generic synonyms: Dish
Specialized synonyms: Firm Omelet, Fluffy Omelet, Egg Foo Yong, Egg Fu Yung

Definition of Omelet

1. n. Eggs beaten up with a little flour, etc., and cooked in a frying pan; as, a plain omelet.

Definition of Omelet

1. Noun. (American spelling) (alternative form of omelette) ¹

¹ Source:

Definition of Omelet

1. a dish of beaten eggs cooked and folded around a filling [n -S]

Omelet Pictures

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Lexicographical Neighbors of Omelet

omega-6 desaturase
omega-hydroxyleukotriene E4 dehydrogenase
omega-oxidation theory
omega 3 fatty acids
omega with titlo
omelet (current term)
omelet pan
omelette Arnold Bennett
omelette pan
omental branches
omental bursa

Literary usage of Omelet

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"omelet with Meat or Vegetables. Mix and cook Plain omelet. ... Follow directions for Plain omelet. Remove skin from oranges and cut in slices, lengthwise. ..."

2. The Rumford Complete Cookbook by Lily Haxworth Wallace, Rumford Chemical Works (1908)
"Orange omelet 4 eggs. 2 tablespoons butter. 4 tablespoons water. ... This should be done some time before making the omelet so that the orange juice and ..."

3. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"omelet—Eggs slightly beaten, cooked like a pancake in a frying pan, ... This will not only prevent the omelet sticking to the pan, but will give it ..."

4. Practical Cooking and Dinner Giving: A Treatise Containing Practical by Mary Foote Henderson (1889)
"omelet, WITH HAM. Throw into the omelet-pan fine-cut shreds of tender ham, with the butter. When the ham has cooked a moment, throw in the eggs, ..."

5. The Table: How to Buy Food, how to Cook It, and how to Serve it by Alexander Filippini (1889)
"omelet, with Green Peas.—Break twelve eggs into a bowl, adding half a pint of boiled green peas, a pinch each of salt and pepper, beat' well for four ..."

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