Tonight’s Breakfast For Dinner is what I call a scramble omelet, or scramlet. Since I cannot fold my myriad fillings into a composed omelet, I scramble the ingredients leaving the eggs fluffy on top while getting a good sear on the bottom so it all comes out in one piece. My fillings are ham, spinach, onions, and mushrooms. I then mirror those ingredients in my spinach salad with ham, onions, mushrooms, and the addition of tomatoes. I much prefer my colorful dinner to John’s composed omelet which although tasty looks a bit forlorn on his plate.