This style of omelet is often called a French omelet, but it is not a French omelet. It was probably devised by cooks who hesitated to tackle the French method.
It is made somewhat like a French omelet, except that low heat is used and the eggs are not stirred or agitated. Instead, the edges of the cooked portion are lifted with a fork or spatula, allowing the uncooked portion to flow underneath. The finished omelet may be folded in half or like a French omelet.
The advantage of this method is that it is easier to learn.
The disadvantages are that the omelet is not as light or delicate in texture, and that the method is much slower.
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