Omelet

Scout around in the fridge for last night’s leftover vegetables, toss them in a skillet with warm olive oil, then add two scrambled eggs (from a cage-free chicken, of course–more nutrients for you, more fun for the chicken).  Sprinkle with salt and pepper.  (Now is a good time to put bread in the toaster.) While the egg cooks, gently lift the edges to let the uncooked egg slide under the cooked part.  While the egg is still a bit wet, remove from heat and cover with a lid to finish cooking.  (Now is a good time to put butter or coconut oil on your toast.)  Slide a spatula under the closest half of the egg, flip that half so it creates a “sandwich” of egg-y goodness, then transfer omelet to your plate.  Variation: If you don’t have leftover veggies, sauté some onion then add some fresh baby spinach, stirring the leaves to coat them with oil and wilt them a bit.  Now add the eggs and continue the recipe.