I Leave The Toilet Seat Up.
Me too. There is nothing like a "Frenched" omelette. Butter is the key inside and out.I’ve been refining my technique on the French omelette. Three eggs, parsley, tarragon, chervil, chives, butter, salt and pepper. The key is a pale omelette, with a creamy interior, custard like. Need the right equipment and a deft touch. Practice, practice, practice. They all taste great, regardless of the slight imperfections only I’m aware of.
+1 for skillet reheat - makes it "like new"