I sauteed the green peppers and onions (about 1 oz each) in a pan and then set them aside. Then I beat together 2 eggs, 1 Tbs. skim milk, 1 Tbs. flour (should have used less). I poured that mix into the pan and let it cook for a few minutes on low heat, before lifting the edges and tilting the pan to allow the uncooked mixture to move to the edges. Once most of the egg was cooked and it was all pretty solid I layered on the toppings on half of the omelette, I put on 14 g of shredded cheddar cheese (half a serving), the sauteed green peppers and onions, and 2 Tbs. of picnic bacon. After I put on the toppings, I folded the omelette over and let it cook (still on low heat) for about 2 or 3 more minutes. And this is how it turned out
A cheddar, bacon, green pepper, and onion 2 egg omelette with a toasted whole wheat pita on the side!
This was so satisfying, I couldn’t have been happier with how it turned out!
Since breakfast I’ve been working on my final paper for Philosophy of Religion that is due tomorrow. I’m having a real hard time getting motivated to write it, darn paper! I’m going to try and keep working on it at least until I have to go to work for an hour and a half at noon. While I have been working on my paper I’ve been using the adorable clipboard that my sorority sisters gave me as a senior gift. I wanted to post a picture or two although it doesn’t do it justice entirely, so here’s the clipboard
The back of the clipboard with the cute notes decoupaged on.
I’m off to work soon. I’ll probably bring a lunch to eat so I can go for a run after work and a couple of errands. Pray that the weather holds out!
