Snow storm!

Today is a snow day from work and I am being the ultimate bum. It is noon and I am still in my pj's as the wind and snow swirl outside my window. I have already taken a nap and am hungry so decide to make an omelet. Amy, my daughter, has avoided the storm and is, as we speak, lounging by the pool in Florida where, she gloats, it is 80 degrees. She also has remarked how much food is in her host refrigerator. Our refrigerator, in her eyes, is always empty. Really? So how can I make an omelet? I peer into the fridge and spot some fresh vegetables left over from the pizza I made for dinner last night. Onion, green pepper, mushrooms, tomato and spinach are all in plain view. And oh yes, there is a carton of eggs and a bag of grated cheddar cheese. There is even butter in this empty fridge!

I chop some onion and green pepper and slice the mushrooms and tomato then add butter to my omelet pan. In a separate bowl I whisk three eggs and season with pepper. I add the onion and green peppers to the pan first to clarify then add the mushrooms and tomatoes and spinach. When the vegetables are warm and melded I stir in the eggs and top with grated cheddar. When the cheese begins to melt I flip the omelet to form a half moon and reduce the heat. Slowly the omelet finishes cooking. When the center of the omelet is firm to the touch it is done. Warm and cozy at my kitchen table I begin to eat. In the company of food I gaze out  my window at the gorgeous winter wonderland and wonder if Amy is eating this good in Florida?