Mashed Potato Omelet

4 eggs
oil
blob of leftover mashed potatoes
green tops of green onions, sliced thin (or chives)
plain yogurt or sour cream

Heat pan with a couple of tablespoons of oil in it. Mix 4 eggs thoroughly with fork. When pan is hot, add eggs. Do not disturb until edges have solidified. You may then swirl the pan a little to get the liquid egg towards the edges so it will cook.

Briefly warm (45 seconds in the microwave?) the blob of mashed potatoes and the green onions (or chives). When eggs are nearly solid but still a little runny in the middle, add mashed potato mixture on top of one-half of the eggs. Salt and pepper the mashed potatoes if you like. Carefully loosen the other side of the eggs from the pan and fold over onto the mashed potato side. Let cook a few seconds longer. Turn off heat. Slice the omelet into two pieces and remove from pan. Top with sour cream or yogurt.

Serves two normal people or one woman who is breastfeeding two and sharing some with the toddler.

(Photo: freephotos.com)