Ingredients:
Preheat the oven to 400F.
Beat 6 eggs until light and frothy.
Gradually add the blue cornmeal to eggs, while continuing to beat. (Observe what interesting color results when you mix blue and orange.)
Add seasonings now to the egg mixture -- or add them later to the oil after you've fried (or have started frying) the green onions.
Heat oil in heavy skillet or pan with deep sides (preferably an 8-inch cast-iron skillet -- if you don't have such a pan, you should go get one), coating it thoroughly.
Fry the green onions for a minute or two. Now throw any seasonings you want into the oil, if you didn't add them to the egg mixture earlier.
Beat the egg mixture a bit more to mix it up again (some of the corn meal will have settled.)
Slightly stir the 2 remaining eggs together and then fold them into cornmeal-and-egg mixture.
Pour the egg mixture into the hot pan.
(Don't mix it up once you pour it into the pan -- this will mix the oil in with the egg, which you don't want -- you want the oil to stay as separate from the eggs as possible; you're making an omelette here, not baked mayonnaise.)
Bake at 400F for 10 minutes.
Reduce heat to 350F and continue baking until eggs are firm but
still fluffy, another 10 or so minutes.
(Times may vary significantly by altitude -- open the oven
and check the texture every few minutes. If you overcook it, you'll
end up with a big hard chewy spongiform disc.)
If done right, the end product will look like an experiment in
extruding polymers into a vacuum, and will be a color unknown in
nature.
Equals yummy!
Slice the omelette into wedges, and eat bits of it in warmed flour tortillas with dashes of tabasco sauce. (You can just stick the tortillas in the oven, a few at a time, after you've taken the skillet out and while it's still hot.)
Serves three hungry and fearless people generously.
As far as variations in the quantities of the ingredients: I've successfully doubled all the quantities, and made it with as few as five eggs. Cooking times will vary, of course. You can be off rather a bit in the measurement of the cornmeal without harming anything -- but if you add really too much cornmeal, it'll be too cake-like, and if you add really too little, it'll be, well, just a normal omelette.
I've never made this with yellow cornmeal, but I suppose it's possible; and, who knows, it might be good. But it would not be grey/green anymore.
To international readers: "cornstarch" (or "corn flour") is not the same thing as cornmeal, and can't be substituted for it.