Assuming we have no where to rush off to, Saturday mornings are one of my favorite times to play around in the kitchen. Often this involves muffins, occasionally it will be pancakes. Once in a great while it will be scones. Lately it has been eggs.

I've never been a good omelet maker. Instead of running the risk of burning my eggs (yuck!!) or leaving them runny inside the omelet, I've found it best to mix my omelet ingredients right into my scrambled eggs. It is sort of the same thing, but different. Regardless, I would consider it an honest way of coming by some great Saturday breakfast food.

I like to use leftover vegetables whenever possible, especially leftover roasted vegetables like potatoes and various squashes. This way, these typically hard vegetables do not have to be cooked at length before they can be added to your omelet. This past Saturday, I actually used some squash, onions, chickpeas, parsnip, and carrots that came from a Moroccan flavored stew. That was really delicious because there were already spices infused in the vegetables. Other yummy ideas would include: broccoli, peppers, peas, tomatoes, onions, garlic, asparagus, spinach, mushrooms, and just about anything else that suits your fancy. You can definitely consider adding leftover meats as well, but I like the veggie options best.

Here is how I would recommend that you go about making an egg creation of this sort, though you should try out your own techniques as well...
1. Cut your vegetables into bite-size pieces.
2. Crack 4-5 eggs into a bowl, and add some milk. (My mom always taught me to save one half of an egg shell, to measure the milk. Use one half an eggshell full of milk for each egg in the bowl.) Beat eggs and milk together.
3. Heat a bit of oil in your frying pan, and add any vegetables that have not already been cooked. Once they have softened, add any additional cooked vegetables to warm through. Add any favorite herbs or spices.
4. Add yours eggs to the pan full of veggies. As they begin to firm up, add some favorite shredded cheese.
5. Split the eggs between two plates, and if it sounds good to you, top with sour cream.
6. Enjoy with toast and coffee.

Happy Saturday!