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The Independent

Chard open omelette

April 6, 2013

As much as I love a herb-and-gruy?re omelette, once you start playing round with different toppings, it's hard to go back to the classics. This recipe takes inspiration from the lightness of the French omelette, passing through California for the topping. I like to leave it open and cut it into quarters to serve, rather than do individual folded ones.

    


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