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The Classic Omelet

A breakfast standard every cook should be able to prepare.

Fine Cooking Issue 100
Photos: Scott Phillips
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A classic French omelet  is pale on the outside (no browning at all) and creamy—ever so slightly undercooked inside. Although it’s a simple egg dish, you do have to pay attention to a few key steps to get it just right. With our basic recipe and step-by-step photos, you’ll be on your way to delicious results in no time.

Tool box

The simple utensils needed for omelets are essential to any well-stocked kitchen:

• 8-inch nonstick skillet
• silicone spatula

Filling options:

While cheese is traditional, you can fill an omelet with just about anything. Substitute any of these combos for the Gruyère in the basic recipe (aim for about 1/4 cup filling per omelet).

• Crumbled goat cheese, sautéed shallots, and chopped fresh thyme
• Grated Emmenthal, sautéed mushrooms, and sautéed spinach
• Caramelized onions, cooked bacon, and chopped fresh marjoram
• Grated aged Gouda and lightly cooked asparagus thinly sliced on the diagonal


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