/om"lit, om"euh-/ , n.
eggs beaten until frothy, often combined with other ingredients, as herbs, chopped ham, cheese, or jelly, and cooked until set.
Also, omelette .
[ 1605-15; omelette, earlier amelette, metathetic form of alemette, var. of alemelle lit., thin plate, var. of OF lemelle lamella. See LAMELLA, -ET ]