Unlike my previous instalments, this cooking endeavour actually worked out and worked out well enough that we eat this on a fairly regular basis.  I was as shocked as the next person, let me tell you.

Egg in a Blanket

Eggs (two per person, typically)
Omelette filling (vegetables, maybe some lunchmeat)
Cheese (cheddar, swiss, mozzarella, something along those lines)
Cream Cheese
Tortilla/Soft Taco Shells (the 10” ones are usually best for two eggs)
Seasonings appropriate to flavours you like

This sprang from a time when Amy was either sick or up to her eyeballs in school stuff or possibly I was just feeling like cooking which is not something that is usually eyed with great enthusiasm around these parts.  I decided to make omelettes, something I had never had any success with in the past.  I began by selecting my filling:  pre-cooked chicken shards, green peppers, onions and possibly broccoli, though this may be me mixing the first time into subsequent iterations.  Sauté the fixings together (sautéing requires low heat.  Vi Mackenzie taught me that when I was about 9 though I’m not sure why it came up) in olive oil with seasonings of your choice.  Set aside in a bowl.

Into the same pan as the initial sautéing, crack a couple of eggs.  I usually use a Teflon-coated wok.  Supposedly omelettes work best when a small amount of water is added to the eggs but I can’t say I’ve noticed a significant difference.  Cook these over a medium-high heat until it’s no longer runny when you tilt the pan around.  There is likely a technical term for this, probably in French or Italian but that is not the kind of post this is.

Once the eggs have stiffened up some and have limited to no clear oozy bits, dump your filling in with a small amount of cheddar cheese (or really any hard-ish cheese you have handy.  They’re your eggs and you should enjoy them.  Don’t use some cheese you don’t like.  This is actually an optional step because the cheese isn’t required to stick it together like a normal omelette) and do your best to fold the thing in half.  It’s almost certainly going to come to pieces the first dozen or so times you try it unless you’ve successfully created omelettes in the past.  While this is heating through, grab a soft tortilla.  We typically have whole wheat ones on hand and I suppose a non-whole wheat or one of those crazy spinach flavoured ones will also work.  Spread it with cream cheese and mayonnaise and try not to look at it while you’re doing it as this combination is highly unappetizing.

Dump the contents of the pan into the tortilla (this is an opportune time to add Tabasco sauce or other similar item) and fold as you would any other tortilla-based foodstuff.  Consume but do so over a plate because it will probably leak.  Wrapping these monsters in tortilla shells was the only way I could cover up my pitiful failure as an omelettist but they turned out to be better this way in any case.

groovin’ up slowly