From: Chef Dale Alroth, Park Ridge, Ill. Yield: 1 omelet. BASIC OMELET RECIPE: 1 Tbsp. olive oil 1 Tbsp. butter 4 large eggs to taste, salt and pepper Crack eggs and whisk at least 10 times. Heat nonstick skillet to a medium temperature. Add olive oil and butter. Swirl and combine olive oil and butter in bottom of skillet until melted. Add eggs. Cook untouched for 30 seconds. Use spatula to push edges of egg toward center. Tip the pan and allow uncooked egg liquid to reach the exposed ...
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