Today's WFB is my very own omelette. I used to skip breakfast in the mornings in lieu of 20 minutes of extra sleep, but that only resulted in an admittedly bad attitude until I finally gulped down some coffee around 10 a.m. and ate some dry cereal at my desk around 11:30. After the jump, check out the recipe and a picture of the final product!

Now, I wake up, cut up whatever veggies I have in my fridge (the concoction you see here features onions, mushrooms, and red peppers), and throw 'em in a pan to brown for 1 to 2 minutes. Once they've cooked a bit, I pour in 1/4 cup egg whites and 1/4 cup Egg Beaters and then sprinkle on some red pepper flakes. I get dressed while I wait for my omelette to cook, so all I have to do is eat, wash the pan and plate, and dash out the door. If you're not a breakfast eater, trust me, sacrificing the extra 20 minutes of sleep has been well worth it. I don't spend morning meetings plotting when I'm going to grab some stale cereal, and it's a great way to use vegetables that may be, um, "on their way out..."

What are you having for breakfast, Nesties?

-- Lauren Le Vine

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