Happy Friday, y'all!
Our Christmas show opened last night and it was just as festive and wonderful as it always is! So festive in fact I got a little inspired with my breakfast today. It's definitely Christmas themed. I'm not complaining though. 'Tis the season!
I'm trying to get through all my grading a little at a time so next week isn't too crazy. I'm really looking forward to wrapping up this fall and getting a little break before spring starts. The break never seems long enough but thank goodness I get a break at all!
Speaking of which, my break time is almost up--time to start grading again!
Yeah, just ignore that burned toast. This is what happened when you don't thaw the frozen ezekiel bread first before popping it in the toaster. Live and learn, am I right?
- 1 Tbs of olive oil
- 1 Tbs of diced onions
- 2-4 Chopped asparagus (depending on your love for asparagus)
- 1 Tbs of chopped red bell pepper
- 2-3 Sliced cherry tomatoes
- 6-8 spinach leaves
- 1/4 tsp of minced garlic
- 2 eggs
- Salt and Pepper to taste
- Dash of red pepper flakes
Heat oil in small skillet on medium heat. Add onions, peppers, and asparagus to pan stirring occasionally. Add dash of salt and pepper. When veggies begin to soften, add spinach, tomatoes and garlic, stirring occasionally until spinach leaves are wilted.
Take two eggs, gently beat in separate bowl and then add to mixture. Add your dash of red pepper if you like a little heat. Gently fold veggies into beaten eggs and watch until eggs are cooked to preference.
Serve up your plate and add some toast, OJ, and maybe a little coffee, too! Enjoy!
Here's to a good start to our Friday!