Omelet Issues

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I’m at the point now where I really think I could make a good omelet, only I’m held back by a cruel and powerful force: a sticky non-stick skillet. David Lebovitz warned me, ages ago, not to flambĂ© in my new non-stick, that it might ruin the coating, and did I listen? I did not. So my punishment is that my omelets, which are beautifully formed, almost always stick when it’s time to roll them up. Take a look.