I have always been a huge fan of breakfast for dinner, so when we had enough leftovers for one dinner, I gladly turned them over to Bill to have and decided to construct my own quick breakfast creation   Usually when I have breakfast for dinner it involves some form of scrambled or poached eggs, so I decided to switch it up and make a omelet of sorts.  The “Everything But The Kitchen Sink Omelet” was made on the go literally by browsing through my fridge/closet to see what we had “in stock”, since a shopping trip was calling my name.

Ingredients

• 2 eggs
• 1 string cheese, peeled or shredded
• 1 small to medium sized tomato, chopped
• 1/2 cup baby spinach (I used the already cleaned/chopped bagged salad variety)
• splash of milk + splash of water
• splash of hot sauce
• sprinkle of ground black pepper

Directions

• Spray pan with non-stick spray and place on stove at medium to high heat (depending on range)
• Add two beaten eggs (mixed with the water, milk + hot sauce) to pan
• When omelet starts to form along the sides of the egg, then add in:
  • Chopped Tomato
  • Baby Spinach
  • String Cheese
• Fold the omelet in half and lower the heat to a medium setting (it gets to be a monstrous size at this point)
• Upon flipping, I had a minor incident where the contents started seeping out of my omelet and unfolded (have I mentioned I avoid making omelets because I can never get them to flip perfectly), but have no fear, this tastes delicious no matter what shape it is
• Keep flipping until the eggs are cooked evenly
• Served on a plate and seasoned with the ground black pepper ~ Yum!

When I ate this, I felt like I needed something else to go alongside of it, so what is more perfect than two pieces of wheat toast?  Well, maybe adding some crunchy Barney Butter to the mix!

All in all, the lesson I have found here is that you can make any kind of delicious omelet or egg creation based on what you have in your fridge, it just takes a little bit of kitchen “courage”