That's the trick with the recipe ones. It's really easy to make a recipe that "seems reasonable" because most people don't have that good an intuition for the s

That's the trick with the recipe ones. It's really easy to make a recipe that "seems reasonable" because most people don't have that good an intuition for the size/weight of ingredients, but those ratios are some of the most important things in the quality of the finished dish. For example my experienced eye is worried about the veg:egg ratio here. By volume that's like 1.5 : 1 or more, depending on how you interpret "until tender." There are egg dishes like a spanish tortilla or some frittatas with that much vegetable but they use different technique to account for it. It would be edible but depending on the cultural expectations of the person you put it in front of it might not register as omelette. Which could be fine! But if you've ever cooked an omelette more than twice you'd probably do a better job just eyeballing it.