Giant 36-egg pan omelette with Neopets fillings (first attempt)

Sear 3 to 4 sausage patties in a pan until golden brown; chop into small pieces. Slice baby carrots down the middle.

Crack 36 eggs into a bowl and beat with an immersion blender and a pinch of salt until there are no streaks.

Melt a stick of butter in a giant paella pan until slightly bubbling; pour in the eggs.

Over low heat, stir the curds constantly with a spatula so nothing sticks or browns, about 10 minutes, coaxing them into a soft shape until about 70% cooked.

Cover with a lid off the heat to finish in residual heat; then into the oven at about 250 degrees for 5 to 10 minutes, to about 90% cooked.

Build in the pan: sausage, a couple slices of pepperoni, baby carrots and peas on one half; American cheese and strawberry jam on the other; fold over.