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On Tuesdays and Thursdays, I generally celebrate the fact that I don't have to go to school by lounging in my pajamas drinking coffee until nearly noon. Sometimes, I fix myself to a late breakfast of something yummy, often a grilled egg-n-cheese sandwich. Yesterday's breakfast treat was a little fancier than usual. I made an omelette that was so good&mdash;surprisingly so, since I'm not very good at making omelettes (or anything else that requires skillful flipping). 

For this omelette, I used one whole egg and one egg white. I sauteed some red onions in olive oil, then poured the egg on top. When the egg was set, I put tomatoes on one side and goat cheese on the other. I was stunned when I managed to fold the cheese side over the tomato side, then flip the whole thing, without losing all of the filling. Some of the tomatoes fell out when I moved the omelette from pan to plate&mdash;you can see them artfully arranged on top in the photo. The whole wheat toast is from a local bakery's honey wheat loaf; it was perfect for sopping up the cheesy tomato juice that oozed out as I ate. Mmm.