It is made somewhat like a French omelet, except low heat is used and the eggs are not stirred or agitated. The edges of the cooked portion are lifted with a fork or spatula, allowing the uncooked portion to flow underneath.
It is made somewhat like a French omelet, except low heat is used and the eggs are not stirred or agitated.The edges of the cooked portion are lifted with a fork or spatula, allowing the uncooked portion to flow underneath.