This is/was the First meal I created for others, an then wrote down. It was the spring of 1954, and it went Very well indeed. I was 11 years old..

 Italian Omelette for 4 to 6

12 extra large eggs
Salt and freshly ground black pepper
2 large Cloves of Garlic chopped fine
Cooked and crumbled bacon 2 slices per person
½ Cooked and crumbled Italian Sweet sausage per person
Diced ham sliced to 1/8th inch thick, & cut ½\" on the side, 8 pieces per person
Chopped & seeded red & green bell peppers 1/8th of each per person
Chopped & seeded Italian red & Green Frying peppers 1/4 of each per person

Diced red onion 1 rounded Tsp. Per person

Diced Yellow onion 1 rounded Tsp. Per person
Diced medium Plum tomatoes 1 rounded Tbs per person

In a large mixing bowl whisk all of the above together except the eggs. Heat a 12 to 14 inch Heavy Teflon Frying pan* with sloping sides. Add Olive oil, (or Butter) to taste to the pan and then when the oil is hot, put in just enough of the egg mix to cover the bottom of the pan. Add the veggi/meat mix and level it in the egg mix. (After the egg sets on the bottom, but still runny on the top layer of the veggies) pour the rest of the egg mix in over the stuff in the pan. Cover with the tight fitting Lid, and lower the heat to the lowest setting without going out. The idea is to cook the eggs solid, thus Blanching the veggies. After both sides are lightly Browned, and the center is solidly cooked slide the omelet onto a Charger. Divide the omelet into 4, and each piece again in half. This is a Heavy meal, so give each 1/8th of the egg pie, and then more if asked for.

Catsup goes well with this, however some look down their noses at Catsup.

Sal_limpone