omelette-y

From omelette +‎ -y.

omelette-y (comparative more omelette-y, superlative most omelette-y)

1. Alternative form of omeletty.
   • 2009, Kate Colquhoun, The Thrifty Cookbook: 476 Ways to Eat Well with Leftovers, London: Bloomsbury Publishing, published 2010, →ISBN, page 192:

     More omelette-y ideas…

   • 2015 August 13, Linda Stansberry, “Chile vs. Chile”, in North Coast Journal, Eureka, Calif., →ISSN, page 34:

     One is a yellow, omelette-y envelope swaddling a pale Anaheim pepper, the other a dark, stout, battered Poblano.

   • 2016, Monika Linton with Sheila Keating, Brindisa: The True Food of Spain, London: 4th Estate, HarperCollins, →ISBN, pages 506–507:

     It is matured for two months and has a sticky yellow rind with a pale yellow interior of glistening curds speckled with blue veins, a gentle omelette-y aroma and a creamy, briny flavour that gradually develops into a clean, fresh, mild blue taste.

   • 2017, Mimi Spencer, Sam Rice, The Midlife Kitchen: Health-Boosting Recipes for Midlife & Beyond‎, London: Mitchell Beazley, →ISBN:

     We always welcome a new way to eat eggs, as they are nutritionally the best possible start to the day; here, they come in the guise of fluffy, omelette-y mini-muffins.

   • 2022, Hugh Fearnley-Whittingstall, Good Comfort: Best-Loved Favourites Made Better for You (River Cottage)‎, London: Bloomsbury Publishing, →ISBN:

     Cooked rice, tossed in a hot pan with peas (I always want peas, for some reason) and any other veg you have, then enriched with a bit of omelette-y egg and a generous splosh of soy and chilli, it’s a dish so reviving and comforting that it’s worth cooking too much rice the night before deliberately (with a proviso, see note, below).