Omelet vs. Omelette — What's the Difference?

A dish made from beaten eggs quickly cooked with butter or oil in a frying pan.

Eggs beaten and cooked until set, sometimes slightly runny in the center.

Represents a quick and nutritious meal option.

Can be served at any meal, reflecting its adaptability.

Known for its simple preparation and versatility.

Commonly includes fillings like mushrooms, tomatoes, and herbs.

Often folded around a filling such as cheese, chives, or meats.

Often cooked to be tender and creamy in texture.

Associated with American-style breakfasts.

A staple in both casual and upscale British dining.

A dish consisting of beaten eggs cooked until set and folded over, often around a filling.

In cuisine, an omelette or omelet is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above.

(US spelling) omelette

A dish consisting of beaten eggs cooked until set and folded over, often around a filling.

A dish consisting of eggs beaten up with a little flour, etc., and cooked in a frying pan until just set into a semisolid consistency; it may be folded around e.g. ham or cheese or jelly; as, a plain omelet. When additional ingredients are mixed in, the names of the ingredients may be mentioned in the name of the omelet; as, a ham and cheese omelet; a bacon and cheese omelet

A dish made with beaten eggs cooked in a frying pan without stirring, flipped over to cook on both sides, and sometimes filled or topped with cheese, chives or other foodstuffs.

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

(computing) A form of shellcode that searches the address space for multiple small blocks of data ("eggs") and recombines them into a larger block to be executed.

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

Beat eggs with a pinch of salt, pour into a hot, buttered pan, and cook until set. Add fillings, fold in half, and serve.

An omelet is a dish made from beaten eggs cooked in a frying pan and usually folded around fillings like cheese or vegetables.

The only difference is in spelling: "omelet" is American English, while "omelette" is British English. The dish itself is the same.

Common fillings include cheese, ham, vegetables, and herbs, but almost any savory ingredient can be used.

Cook on medium heat until just set, add fillings, and ensure it is not overcooked to maintain tenderness.

Yes, milk can be added to the eggs before cooking to make the omelet fluffier and creamier.

Ingredients and cooking techniques can vary, reflecting local tastes and traditions, such as the use of specific cheeses or spices.

Typically, 2 to 3 eggs are used per omelet, depending on the desired size.

Omelets can be a healthy meal option when filled with vegetables and using minimal cooking fat.

Whisk the eggs vigorously to incorporate air and consider adding a small amount of milk or cream.

Yes, though it's best when fresh, an omelet can be reheated gently in a pan or microwave.

Textural differences might vary by preparation; American omelets are often cooked through, while French omelettes may be tender and slightly runny.

A non-stick frying pan is ideal for omelets to prevent sticking and allow for easy flipping or folding.

Yes, cooking sprays or non-stick pans can reduce or eliminate the need for oil or butter.

Yes, variations of the omelet are popular in many different cuisines around the world.