March 25th, 2010


(no subject)

In the category of best breakfasts ever: scrabble a couple of eggs with half a teaspoon or so of sugar and half a teaspoon of cornstarch dissolved in a little water. Heat a largish skillet, and add a little fat. Add the eggs, swirling the pan so they spread out as thinly as possible. Meantime, smoosh up some leftover mashed potatoes very very fine. Once the top of the eggs starts drying out, sprinkle the potatoes over the eggs, and sprinkle on some leftover shredded cheese too. Once the eggs look more or less cooked, carefully start rolling from one edge, until you have a nice egg roll.

Voila! Mashed potato filled rolled omelet. Enjoy the oozy potato cheese goodness.

(Still here, running ragged, more LJ this weekend, likely.)
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