So… If you follow me on Instagram, you may have seen the pictures of charred pajamas on Saturday. The movers accidentally set a box and my new stovetop on fire. Total disaster. But my spirit refuses to be broken. And after I cleaned up fire extinguisher dust and finished unpacking boxes, it really didn’t seem that bad.
In fact, it seemed like the perfect time to get back to it in the kitchen. I decided to put one of the three working burners to use by making a veggieful omelet.
I sauteed asparagus, spinach, crushed red pepper, garlic, and a little butter until the veggies were fully cooked and then set them aside. I poured two beaten eggs onto a well-greased pan, added the veggies to one side, topped with fresh mozzarella, and waited for the egg to cook all the way through. When all signs of raw egg were gone, I folded the other half of the egg over the veggies and cheese.
The omelet seemed large enough for two at first, but it turns out it was just large enough for me. After two weeks of sketchy bottom-of-the-freezer meals and take-out… I can’t tell you how glorious eating this many greens for breakfast was. It was also the perfect fuel for a the most errand-filled day ever.