So, I have never made an omelet. I never eat omelets. I have never even ordered an omelet at a restaurant. I guess that means I have never eaten an omelet. One wonders how you get to be my age in life without ever eating an omelet. I can’t say that they were that popular in Nebraska. No one in my family ate them either.

I would have thought that you needed to add milk or water to the eggs, but not according to Julia. Butter is required. And, I have to say that everything tastes better with butter. I read the directions for flipping the eggs several times, since omelets cook quickly.

Oh, you also need an omelet pan. I bought a non-stick French skillet from All-Clad. I love my All-Clad cookware, so, of course, I wanted more. Actually, I didn’t buy the pan. It was one more of many birthday gifts. I was supposed to get a 7″ and an 11″ pan, but the company screwed up, and I didn’t get the 11″ pan. I hope it shows up before a week is up, but I have my doubts.

Back to the eggs… I don’t like creamy eggs. I like mine cooked, so I cooked my omelet a little longer. I also added cheese, so officially I cooked l’omelette brouillée au fromage. My fromage was Havarti. I have to say that non-stick pans make omelets easy to flip. The eggs were lightly browned with a buttery flavor. It was perfect for dinner, since lunch was left over beouf bourguignon. One serving of that stew, I don’t want to eat the rest of the day.

I need to get back to the gluten-free part of cooking. I have gotten a bit caught up with the techniques in the book that I never learned.