What is an omelet that is cooked until nearly done and then folded before service called?

The term for an omelet that is cooked until nearly done and then folded before service is known as a folded omelet. This technique involves allowing the eggs to set on the bottom while keeping the top slightly runny, which is then carefully brought over itself to create a half-moon shape. This method allows for the filling, if any, to remain warm without overcooking the eggs.

While other types of omelets can involve different cooking methods or presentations, this specific technique of preparing and serving an omelet highlights the key characteristic of folding the eggs at the right moment to achieve the desired texture and flavor.

Scrambled omelets involve stirring the eggs continuously in the pan until they are fully cooked and fluffy, resulting in a very different texture. A sunny-side-up omelet is not typically a proper omelet at all; rather, it reflects eggs fried on one side without folding or turning. An Italian omelet, which is often filled and might feature different ingredients, can include variations in preparation and presentation but does not specifically refer to the process of folding before serving in the way that a folded omelet does.