Breakfast is generally pretty hard for me. Most mornings, over-snoozing the alarm means scrambling out the door, full of frazzle and empty in the tummy.
But then there are holiday mornings, like today. Nowhere to go, nothing to do… Check-in on the chickens? Absolutely. Wander through the herb garden? Sure. Brainstorm a breakfast concoction? Game on!
Today’s experiment started off with a basic omelet of sautéed onions, fresh spinach, thyme and mushrooms. And because there’s a leftover container San Marzano tomato puree in the fridge, it was reduced into a sauce for the topping. A little basil chiffonade over that, then a sprinkle of feta cheese, and breakfast was ready.
All in all, a fairly successful meal. Next time, I may switch the feta to parmesan to make it an Italian omelet.
So what are you waiting for?! What’s in your fridge now that you can put together?