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Omelets aren’t as difficult as they look. I’ve been making them for a long time and have enjoyed them for breakfast, lunch and even dinner.
Fillings and toppings range from meats, vegetables and seafood to cheese and even leftovers.
Since omelets take no more than a couple minutes to cook, the key is to work quickly while the egg mixture is setting.
There are two ways to make an omelet. The first method requires gently folding the eggs as they’re cooking from the edges of the skillet to the center several times, so the mixture sets uniformly.
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