Cooking Light, Jan/Feb 2013 page 104
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Classic French Omelet
Pull the pan off the heat as needed, while stirring, to control how fast the eggs cook. The finished omelet should be golden outside and unbrowned, while still creamy at the very center.
Our Western Omelet delivers the classic diner-style overstuffed package brimming with bell peppers, ham, and cheese--perfect for a light breakfast, brunch, lunch, or dinner.
A frittata is a baked, open-faced omelet with Mediterranean flair.
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