Visiting Mont-Saint-Michel, in Brittany, France, is a profound experience in many ways, with its 1300 years of history. It offers spiritual respect, vast historical depth, complicated architecture, tidal variation intrigue, and restaurants. One restaurant stands significant because of its longevity due to the skills of the significant founder/chef, La Mere Poulard and because of her specialty: Omelets baked on an open-flame in a historical hearth-style oven. The restaurant was founded in 1888 and it still holds a capacity crowd indulging in its famous omelets. The omelet ingredients remain a secret; however, the main ingredient includes hand-whipped egg whites and visitors are allowed to observe the cooking process as the omelets are cooked on the open-flames. So, these supreme omelets puff up like grand souffles and then each is folded over, in traditional omelet style. Historically, many omelet styles have evolved to include many ingredients and optional fillings. I prefer my egg ratio to be 4 whole eggs to 3 egg whites and whipped very thoroughly before pouring into a prepared pan. Also, the bigger the pan, the thinner the egg layer can be and this can be made almost lace-like, as an option. With the thinner styling, I like to add fresh herbs and spinach leaves, which show through when folded over. One just needs to be more careful with the folding process, if the thinner styling is used. The fillings are important and need to be prepared in advance to not delay the egg cooking process. Try some of these ingredients: diced smoked salmon, diced ham, bacon pieces, Gruyère cheese, Swiss cheese, Cheddar cheese, chopped chives, diced tomatoes, or diced avocado. Usually, the omelet will only hold two to three ingredients… I like to offer sour cream on the side and I hand-sprinkle some kosher salt and pepper after the omelet is cooked. Don’t add salt to your egg mixture before it is cooked…the salt will make the fluffiness deteriorate. Evoke your personal flipping/fold-over styling for a Chef de Cuisine showcase. Life is good and omelets are not just for breakfast or brunch; omelets are historically the sustenance of family bonding. © Kelly McBride Loft