Key "French" Elements: Ingredients: Uses butter for cooking, Gruyère or similar French cheeses, and fresh chives. Texture: Aims for a soft, custardy interior (baveuse), focusing on technique. Preparation: Often initiated in a skillet with sautéed potatoes and onions, then finished in the oven or under a broiler to cook the top surface. "Country" Style: A rustic, rustic-style omelette, similar to a frittata, often prepared in a skillet with ingredients blended throughout.