Recipe: Garden Omelet

I love eating eggs. They're so versatile, and so protein-y. Plus, they're cheap, which is very important when you're living on a student budget. So I decided to make eggs for breakfast today, since I didn't have to hurry off to a workout class this morning. I have a nifty microwave omelet dish that I like to use because although cooking eggs in the microwave seems super ghetto to me, you don't need any butter or oil when you use it. Anyway, it's shaped like a circle, but divided in two compartments with a hinge, so once it's cooked you can fold it and have a pretty omelet. Instead of doing that, I made my healthy omelet on one side, and the girls' calorie-packed omelet on the other side (somehow they are both underweight).

So here is what I put in my open-faced garden omelet:

1 whole egg
2 egg whites

1/2 slice chicken breast lunch meat (cut up in 1/2" squares)
2 sliced mushrooms
1/2 cup spinach leaves
1 sliced small tomato
Rosemary
Sea salt
Fresh cracked pepper