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French and American Omelettes are different. The French incorporate all the ingredients into a whipped fluffy batch of eggs that are only nearly allowed to set. It's a more labor intensive version of scrambling. The American omelette is the one that sets on the outside and has the fillings rolled into the middle. The French version usually has more eggs than stuffings.
(at least this is what I recall from watching Jaques Pepin ... my mom's the real Food TV/PBS cooking show freak.)
I make a mean damn omelette.
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