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French Omelet

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4 eggs
3 tablespoons milk or cream
few grains pepper
1/4 teaspoon salt
1 1/2 tablespoons butter, margarine or drippings


Beat eggs with milk and seasonings only until blended but not until foamy. Heat butter in a heavy 8-inch skillet until a drop of water will sizzle when dropped on the surface. Pour in egg mixture, reduce heat and cook until the mixture begins to thicken around the edges. Lift edges with a fork or spatula and allow uncooked portion to fun underneath. Tip the skillet as necessary to hasten flow of uncooked egg.

When egg is set, slip under moderate broiler heat to dry top slightly. (Or cover tightly during last few minutes of cooking to dry off top) Roll omelet in pan and slip onto warmed serving platter. Garnish with parsley and serve at once.

Makes 2 servings


  1. Sprinkle top surface of omelet generously with grated or shredded cheese and slip under moderate broiler heat to melt slightly, then roll and serve.
  2. Add 1/4 to 1/2 cup chopped cooked ham, chicken, flaked fish, mushrooms, rice or hot cubed cooked potato to omelet mixture before cooking.
  3. Spread surface of cooked omelet with 1/2 cup well seasoned Creole or Spanish sauce, roll, then arrange on serving platter and pour additional 1/2 cup sauce over the top.
  4. Spread surface of cooked omelet with 1/2 cup creamed fish or seafood, chicken, ham, mushrooms or vegetables, roll or fold, slip onto a serving platter and pour 1/2 cup of creamed mixture over the top.

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