Thanksgiving Omelette

Finally, I get to share my masterpiece with the world!

I think that these photos are from Thanksgiving 2007. I am actually really bummed that I have to miss Thanksgiving this year, but it will make Thanksgiving Omelette 2009 taste all the better. Here's the recipe:

Thanksgiving Omelette

Gather up your ingredients:

Diced up turkey, onions, diced ham, and diced stuffing...


... garlic, peppers, a schlop of butter, diced yams, corn, two eggs ...


... cheese ...


... cranberry sauce, and your spices: cayenne pepper, pepper, salt, and garlic salt/powder.


Now, I use a fork to mix up the two eggs with the salt, pepper, etc.:


Next, saute the filling ingredients:


... then make your omelette (I use what I call the "Modified JB Method", see below).


And voilà! Amazingness:


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The "Modified JB Method":

Melt a chunk of butter in the frying pan, and let the pan heat up until it's hot enough to almost instantly cook a small layer of egg once the egg is poured onto the hot surface.

Pour the prepared egg onto the pan. Wait a couple of seconds, then use a spoon to "draw in" the edges of the omelette towards the middle -- exposing the nonstick surface of the pan -- and then hold the pan and swirl around the still-liquid egg such that it covers the exposed part of the pan. Repeat this all around the pan until there is very little liquid egg left to swirl around.

Now sprinkle the cheese onto the entire egg surface, followed by your omelette filling. Let the omelette heat up and cook further, until it is slightly browned on the bottom or however you like it cooked. Fold the omelette in half when you transfer it to the serving plate by first allowing half the omelette escape onto the plate, then using the pan to flip and fold over the second half.