On Tue, 13 Nov 2007 14:47:51 -0800, aem > wrote:

>This is another battle already lost, I suppose, but that doesn't mean
>I have to go quietly without protest. When I make an omelet, the egg
>is the central part of the dish and it needs to be cooked properly.
>Today at brunch at a new, non-chain restaurant, the server touted the
>house special omelet, so I tried it. I had no quarrel with the
>ingredients -- bacon, smoked ham, mushroom, a little onion, some other
>stuff. The problem was that there was a mountain of the stuff, and
>wrapped most of the way around it as though an afterthought was a
>thin, unseasoned, completely dried out egg wrapper.
>
>Call it a burrito with an egg wrap, then, but I wanted an omelet.
>
>I'd have been happy with two eggs filled with 4 TB of the mixture of
>ingredients. I got what must have been a cupful by volume and
>probably three diluted eggs worth of wrapping. A lot to eat, "good
>value," but geez, I wanted an omelet. You know, an egg dish.....

For this reason I do not order an omelet in restaurants where I do not
know what to expect. If I am in a strange restaurant I try to look
around and see someone else with an omelet before I order, otherwise I
just order eggs. It's the "supersize me" mentality. People expect
quantity, not quality.