French Omelet

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Cristina Ferrare


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Cooking Spray

6 large organic eggs

Pinch of finishing salts and ground black pepper

2 tablespoon cold unsalted butter

2 teaspoons extra virgin olive oil

4 tablespoons Gruyere cheese, grated

1 tablespoon Italian parsley, chopped fine

4 fresh basil leaves, rolled and sliced into thin ribbons

2 strips of crisp bacon (optional)

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