In the world of classic French omelets, my omelets make it glaringly clear that I fail miserably. But that doesn’t matter much to me. It’s not at all what I try for. I’ve always made omelets in the somewhat less-refined style that most American diners are familiar with. And besides, I’m just a guy way down on the fry cook end of the food prep spectrum who enjoys puttering around in his kitchen, not a chef. This omelet was made with two eggs, sweet Vidalia onions, and American cheese (is American cheese really cheese?).
