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- Beat eggs, add sifted flour, cinnamon, and seasoning, and beat again.
- Heat oil and fry onion until golden, then stir in beaten eggs and fry on quick flame.
- When the underside sets, lift the edge or tilt the pan to let the liquid run underneath.
- Turn over and continue frying until both sides are golden and dry.
- Omelets are usually served in thick slices.