This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan...
A light, cheesy omelette.
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This isn't so much a recipe as a tip. Most of us make omelettes the same way: wait til the eggs are nearly cooked, then add cheese/vegetables/meat/etc,...
A delicious omelette that with every bite, melts in your mouth.
My ideal comfort food. This does it all for me.
This tasty treat can be made in under 3 minutes! I eat it daily for my daily dose of protein.
Very easy to make.
Great flavors fit for a fiesta! Adapted from Mass recipes.
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