Hey foodie friends,
How is everyone today? We are on lockdown as of Monday. 🙁 So, I thought that I would try to put a smile on some of those faces out there by sharing this funny and cute story. An adorable little 9-year-old who called me the other day and our conversation went as follows:
Student: Hi, My name is …… (not going to mention her name) Me: Hi, How are you? Where are you calling from? Student: I am 9 years old and calling from …… Me: Oh, how lovely Student: Listen, you don’t have to talk to me like a 9-year-old. I have had many serious adult conversations. Me: OooKKK, so what would you like to talk about? Student: (SERIOUS TOPIC OF CONVERSATION) I would like to introduce to you my 25 TEDDY BEARS, hehehehe My favorite Teddy bear’s name is ….. and my dog’s name is …….. This is Minnie and Mickey, they are a couple. hahahahhaha
Our 30 minutes session was about her teddy bears, dog, Barbies, Minnie, and Mickey. She also let me know that she likes Minnie more than Mickey. 🙂 I couldn’t stop laughing after class…I thought it was adorable. It made my day!! Gosh, Do I wish I could only talk about dolls and teddy bears. 🙂
I have posted a few recipes for baked Omelets. In my previous recipes, I surely did not put in as many ingredients as I have put into this one. But I do love the variation and I am sure you will too. If you’re looking for an easy Breakfast Omelette then give this one a go.
Baked Veggies and Potato Omelette Recipe
- 1 Leek (chopped)
- 1 Zucchini (chopped)
- 2 cups Mushrooms (chopped)
- 1 cup Green Beans
- 1 Onion (chopped)
- ½ cup Dill
- 2 cups Spinach
- 6 Eggs
- 6 Cherry Tomatoes
- 2 cups Potatoes (cubed or sliced)
- Pre-heat oven at 180. Combine Vegetables and set aside.
- Beat eggs
- Brush with oil medium-size baking pan. Add in the potatoes and the vegetables.
- Pour egg mix over vegetables and bake for 20 min.
KALI MAS OREXI!!! 🙂