om·e·let also om·e·lette 
(ŏmə-lĭt, ŏmlĭt)
(ŏmə-lĭt, ŏmlĭt)n.
A dish consisting of beaten eggs cooked until set and folded over, often around a filling.
[French omelette, from Old French amlette, alteration of alumette, variant of alumelle, probably from (la) lemelle, (the) knife blade, from Latin lāmella, diminutive of lāmina, thin plate.]