OMELETTE  , sometimes Anglicized as "omelet," a See also:

• FRENCH
• FRENCH, DANIEL CHESTER (1850– )
• FRENCH, NICHOLAS (1604-1678)

French word of which the See also:

• HISTORY

history is an example of the curious changes a word may undergo . The ultimate origin is See also:

• LAT

Lat. lamella, diminutive of lamina, See also:

• PLATE

plate; this became in French lamelle, and a wrong See also:

• DIVISION (from Lat. dividere, to break up into parts, separate)

division of is lamelle gave alamelle, alemelle, or alamelle; thence alemette, metathesized to amelette and aumelete, the See also:

• FORM (Lat. forma)

form in which the word appears in the 15th and 16th centuries . The See also:

• ORIGINAL

original meaning seems to be a pancake of a thin See also:

• FLAT (a modification of O. Eng. flet, an obsolete word of Teutonic origin, meaning the ground beneath the feet)

flat shape . Omelettes are made with eggs,' beaten up lightly, with the addition of See also:

• MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk, See also:

• FLOUR

flour, herbs, See also:

• CHEESE (Lat. caseus)

cheese, mushrooms, &c., according to the requirement, and cooked quickly in a buttered See also:

• PAN (" pasturer ")
• PAN (common in various forms to many Teutonic languages, cf. Ger. Pfanne; it is generally taken to be an early adaptation in a shortened form of Lat. patina, shallow bowl or dish, from patere, to lie open)

pan .