omeletty

• omelette-y, omelettey
• omelet-y, omelety (chiefly US)

omelet or omelette +‎ -y

omeletty (comparative more omeletty, superlative most omeletty)

1. (informal) Resembling or characteristic of an omelette.
   • 1903 January 14, “I love my love with a “C.””, in Printers’ Ink. A Journal for Advertisers., volume XLII, number 2, New York, N.Y.: Geo P Rowell & Co., , page 44, column 2:

     The egg, if it is not fresh, isn’t worth full value, neither does it please the palate nor the imagination. There is a closer resemblance between the egg and advertising than we think. […] The best instructor for this purpose is the weekly journal, the Little Schoolmaster in the art of advertising, as Printers’ Ink is so appropriately called. Every week it gives you the latest, newest, and best in advertising. After reading it your ads will lose their scrambled and omeletty flavor.

   • 1968, Hilda Gerber, With Love and a Ladle, Cape Town: Howard Timmins, page 23:

     Should you prefer a coarser, shall we say more omeletty type of scrambled egg then lift the set parts or stir them gently from time to time.

   • 1975, Susan Campbell with Alexandra Towle, Cheap Eats in London, Harmondsworth: Penguin Books, published 1976, page 162:

     Have you ever tasted murtabak? It’s a Malaysian speciality made of dough interleaved with spiced meat and onion, covered in a thick omeletty coating – a meal in itself for under 50p.

   • 1987, Arthur Bloomfield, Arthur Bloomfield’s Restaurant Book: A Celebration of Dining in the Bay Area and Beyond, Berkeley, Calif.: Aris Books, →ISBN, page 137:

     This mouthful translated as a pair of Spumone-type rectangles striped with three omeletty layers, green, yellow and sausage-colored, which had about as much taste as a kitchen sponge.

   • 2000, Bill Barry and family, People Places Cookbook, Regina, Sask.: People Places Publishing, →ISBN, page 129:

     We were just starting on an appetizer (its name escapes me but it was kind of an omeletty egg dish with sauces and lots of lettuce) when a tour bus pulled into the parking lot and a batch of Korean tourists filed in to the seats prepared for them.

   • 2007, Angela Nilsen, The Ultimate Recipe Book: 50 Classic Dishes and the Stories Behind Them, London: BBC Books, →ISBN, page 50:

     I experimented with his technique of letting the egg and cream mixture sit briefly in-between stirrings, and although I ended up using less liquid than he suggested (Bill uses lots), I was impressed by the softness of the folds, almost omeletty.

   • 2010, Tim Burford, Uruguay, Chalfont St Peter, Bucks: Bradt Travel Guides, →ISBN, page 251, column 2:

     An uncomplicated, touristy place that serves good chivitos & Uruguayan approximations of Swiss cuisine such as polenta, agnolotti (stuffed pasta), tortilla a la suiza (a sort of omeletty version of rösti with cheese & onion) or cheese fondue.

   • 2011, Clarissa Dickson Wright, A History of English Food, London: Random House Books, →ISBN, page 455:

     To someone who had spent part of their youth visiting a grandmother in Singapore, a lot of the food they served didn’t seem particularly Chinese to me: the flavour of chop suey with its chicken or pork or prawns, or chow mein, or the omeletty foo yung, never seemed quite right.

   • 2015, Tamsyn Murray, Completely Cassidy, Star Reporter, London: Usborne Publishing, →ISBN, pages 169–170:

     Squinting, I read the latest headline and my heart started to pound. “EGGHEAD!” it screamed, and below it was a picture of me in my scarf. “WHAT IS CASSIDY BOND COVERING UP?” it read. “A DIY DYE JOB GONE WRONG OR THE WORST CASE OF NITS ST JUDE’S HAS EVER SEEN?” And that wasn’t all. Underneath that was a close-up of the back of my hair in all its omeletty glory. “CASSIE SEEMS TO BE TAKING CHEAP BEAUTY TREATMENTS TO A NEW LOW WITH THIS MESS OF A HAIRSTYLE,” it went on.

   • 2016, Shannon Martinez, Mo Wyse, Smith & Daughters: A Cookbook (That Happens to Be Vegan), Richmond, Vic.: Hardie Grant Books, →ISBN, page 034:

     Slap it on toast, add your favourite veg to make it more omeletty, put it in a burrito (page 33) or brekkie tacos, or eat it directly from the pan, whatever way you choose …