Before it's extinction, this omelet was the largest and tastiest omelet of the egg-oterric period (please, excuse the dorky pun, it's almost bed-time for me). In it's early, developmental stages, it's filling, was fried in a bit of butter and olive oil. It's future contents, were: mushrooms, turkey, tomatoes, onions and garlic seasoned with some herbs/spices.
The vegetables were sweat, properly -just firm enough, but not undercooked. Once they were done, the body of the omelet was layed out into a large pan to be cooked. The edges of the omelet were tucked, inward, to make space at the sides of the pan, while the uncooked egg was brushed, gently, into the new crevasse's.
After no, uncooked, eggs remained atop the yellow, egg-pancake, the filling (turkey, mushrooms. and goodies) was added to it's center. Atop this tasty, already seasoned, filling, landed an array of 7 cheeses.
The plethora would be considered italian style, containing romano, asiago, monterey jack, permesan, mozzarella, provolone, and colby jack. The bad boy omelet was folded, melted, and flipped once, before being squirted with some 'La Victoria' sauce and slid off onto a plate.
This, for me and my girl, was dinner. For you, it may be breakfast, but that's up to you! I'm just shooting you some ideas and hopefully making someone hungry!
-Article and photo by Jonathan Caleb Williams
