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But when he'd returned to work for Château Prieuré Lichine in Bordeaux, it was on yet another work break that he'd had enough of the French work ethic—which mostly centered around breaks.

In a large nonstick skillet, heat the oil over medium-high heat and sauté the onion and chile peppers, stirring occasionally, until the onions are translucent, about 5 minutes.. Reduce the heat to medium and pour the eggs into the pan.Rotate the pan in a circle as the omelet cooks to ensure even distribution of the eggs.

Once the center of the omelet is just set, 4 to 6 minutes, flip the omelet onto itself to form a half-moon shape.Season with salt, transfer to a plate, and spoon the warm ros on top.Serve in wedges, garnished with lime wedge and raw onion.. Notes.

by Maneet Chauhan and Jody Eddy.Copyright © 2020.

Published by Clarkson Potter, a division of Penguin Random House, LLC.. Save.Editor's note: We could all use a little inspiration and light during these strange days.

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