Swiss Omelette with Wild Garlic
I loved making a traditional French-style egg omelet in my pre-vegan days. They were light and airy, took about 2 minutes to make and I could fill or top them with a wonderful array of seasonal herbs.
American-style omelets were always a bit overbearing to my taste. They were large and filled with a lot of gooey cheese and crispy bits of pork product.
A Swiss omelette is something completely different. Sure, they were made with eggs too, but also milk and flour that resulted in something in between an omelette and a pancake – with a
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