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    • Callie Fromm

      Sophisticated spelling aside (it’s “omelette” in France), the French omelet is rolled into an elegant cigar, while the American omelet is folded over into a half-moon bulging with ingredients. Continuous stirring creates a silky texture, and the brief cooking time results in an even, pale yellow complexion. At Chicago's Au Cheval, chefs combine the best of both worlds; but French or American, there’s only one word to describe their omelet "du jour" — delectable.

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    Joseph-Ramiro Macias-Perez


    Joseph-Ramiro Macias-Perez

    Tofu Omelets...this is the best vegan omelet I've tried. It's fluffy, tender and a has a great flavor. Can be filled with whatever you have in your fridge!


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    The Pioneer Woman Sleepin' In Omelet - make the night before, stick it in the fridge, wake up and throw it in the oven! YUMMY!

    We make these EVERY. SINGLE. TIME. we go camping. They are SO good-- nothing tastes better after a long night of being cold and hungry. The kids love them because they can make them however they want and I love them because clean-up is virtually non-existent! You just can't lose with these. Also great for REUNIONS! You can whip up big batches at one time!

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