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Omelette:

L’Omelette is a dish at base d’œufs. It is at the same time very simple and very complicated, that it is on the level of the preparation, the added ingredients or cooking. The tastes on the matter very variable, some l’aiment are very cooked, d’autres l’apprécient at point, d’autres finally l’exigent déliquescente. Thus the surest way to make a success of an omelette is to make it with the taste of the person who will taste it.

In its simplest, it s’agit d’une preparation at base d’œufs beaten, salted and peppered version, then cooked with the frying pan or the furnace.
The definition of l’omelette d’après Auguste Escoffier is: "[... ] Of the scrambled œufs d’un special kind locked up in an envelope d’œuf coagulated, and nothing another thing [... ]" the culinary guide. Help practical memory of kitchen, Flammarion, Paris, 1903.

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