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FOOD FIX: LEFTOVER'S OMELET

TIPS and TRICKS from a seasoned egg-pro.


Four eggs and any leftover vegetable or cheese in your refrigerator.

The trick to a perfect omelet:

Whisk eggs vigorously. No white parts. Add salt, pepper, chives or any other herbs.Soften your ingredients (we like onions, peppers, mushrooms, tomatoes) in a Scan Pan with a mix of olive oil and butter. SCAN PANSare my go to for omelets, non-stick and even heating.Heat should be low.Use a silicone spatula to pry edges apart and allow runny eggs to slide to the bottom of the pan.Add cheese (feta, cheddar, Swiss) when it's almost done, then fold.

Once it's on a plate, top your omelet with a slice of savory: a single sliver of lox, a page of prosciutto or an avocado crescent sprinkled with sea salt.

Breakfast a la BAREFOOT PALM BEACH. XO, CBB


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