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For both Alton and Antonia, butter is key to making an omelet. "More butter's always good," he told her, and they both liberally coated their pans with butter. 5.
His omelet is fluffy, buttery, creamy and perfectly blonde, with tangy melted cheese, roasted mushrooms and the sweetest asparagus stalks peeking out from end of the rolled eggs. It looks great ...
Another go-to omelet uses ingredients from Philly cheesesteak encased in an eggy jacket. He also plans to reintroduce a version soon that’s filled with homemade crabcakes, avocado and Old Bay ...
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From French rolled omelets and fluffy diner-style egg pockets, to Japanese tamagoyaki and Spanish potato omelets, here’s your guidebook to navigating the egg-cellent world of omelets.
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