:INFO
French Omelette
One of those dishes that holds a French kitchen together. The technique is the fry. Do it patiently and the dish does the rest.
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:STATS

:QUOTE [quotetype:plain, subtitle:Julia Child]
You don’t have to cook fancy or complicated masterpieces. Just good food from fresh ingredients.


:NOTE.half
The Parmesan carries the dish. Use the freshest available and skip the rest of the upgrades.
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:NOTE.half
This recipe scales. Doubling for a table works fine. Halving works too, just keep the salt-by-taste habit.


:NOTE
Taste at every stage. The recipe is a map, not a contract. Salt, acid, fat, heat. Adjust as the dish takes shape.


:LINK
https://www.themealdb.com/meal/52915
Source recipe on TheMealDB