Tuesday
May032011
Tracey’s Scrambled Omelet
Tuesday, May 3, 2011 at 4:01AM 
I was raised on public television episodes of The French Chef and thus, saw Julia Child shake an omelet into submission long before I landed in culinary school. The instructor started us off with the training wheels’ version of Julia’s technique that has been widely adopted as the home cook’s standard omelet procedure. That is, to push the cooked edges of egg towards the center of the pan so that the uncooked portions can run onto the surface of the hot pan.
Some combination of the push and shake served me just fine, until I tested Tracey Seaman’s classic omelet recipe for the May 2011 issue of Everyday With Rachael Ray Magazine (on stands now with loads of great ideas for filling your omelet!).