So, I forgot to post about this before, but a weekend or two ago, Jeremy and I utilized a lovely flat pan and some leftover eggs to make a tasty little omelet. I’ve become much less vigilant about figuring out proportions; experiment!

4 eggs
pesto
cherry tomatoes
parmesan
milk
butter

In a small bowl, mix the eggs and a dash of milk to make them fluffy. Add a couple spoonfuls of pesto and mix. Dice the cherry tomatoes and grate parmesan cheese (this is all to taste, as a rule of thumb). Pour the egg mixture onto the pan and add the diced tomatoes and cheese; after it’s cooked, fold half over, omelet style. Serve with a cold glass of OJ (or ACE, if you can find it—orange, carrot and lemon juice. SO GOOD!)