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Breakfast, lunch, or dinner-an omelet is a welcome meal at any time. Lightly dressed greens are a refreshing accompaniment. Use a heatproof rubber spatula to create the trifold; serve omelets seam side up, so you can see the filling peeking out at each end. It's best to cook omelets in clarified butter, which doesn't brown as quickly as regular butter. To clarify butter, melt one stick over medium-low heat. Let it cool. Skim off any foam, and then pour out the butter, leaving the milky solids behind. You should have about five tablespoons, which can be refrigerated for up to one month.

Source: Martha Stewart Living, April 2005



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