I was served an "omelet" for breakfast in a pretty well known Chicago restaurant yesterday that was basically spinach and feta cheese mixed with eggs and poured into a pan. The eggs were allowed to set and brown, then folded in half, put on a plate and served. I have just learned that that style is called an "American omelet."
In my world, an omelet is the French-style omelet. It is a work of art and a test of the skill of a chef. It is yellow, fluffy and folded around fillings before it is plated and served.
Who serves real French omelets in Chicago?