These past two weeks have been especially busy. I’ve been designing, coding, cleaning, apartment hunting and trying to get enough sleep somewhere in between all that. But it seems that today I’m finally getting caught up and don’t feel like I’m running around like a chicken with its head cut off.
This weekend, I plan on taking it easy, sleeping late, painting and making homemade brunch! When it comes to breakfast, I’m a pro at the breakfast sandwich, but it’s actually Rob who taught me how to make the best omelets! The real trick is low heat and a covered pan. It takes a little longer, but don’t all good things take time? We typically make a filling of sautéed veggies, arugula, Canadian bacon & feta, but feel free to get creative with your ingredients — I really think spinach, tomato and goat cheese would be amazing!
Just add some toast and a few mimosas (in these glasses) and you’ve got yourself a little Sunday fun day!
Ingredients
- 2 egg whites
- 1 whole egg
- S&P
- Pam
- filling ingredients
How To
Beat eggs with salt & pepper. Spray skillet with Pam and heat over low. Add beaten eggs and cover with a lid, cook until done. Add filling and fold!
