Exhaustion is setting in.
I’m in the final stretch – one month – of my undergrad career, the weather is lousy, I’m still looking for a job (who’da known Victoria is such a bitch for finding decent work?), and I found out the other day I have a serious Vitamin D deficiency. Not life or death or anything but it’s drastically low. I wonder if the D-Def might be why I’m lacking in energy and feeling sleepy and having trouble getting motivated to do the things I love…? I feel like I’m trapped in a black hole of shit. Crappy, stupid, annoying, frustrating, festering, pissed off shit. Mrawh.
Speaking of things I love, I’ve noticed so many of you have started planting your Spring seedlings. Jealous. I need to get my potatoes chitting and start the salad greens. But again: tired, sleepy, unmotivated, and broke. I’m starting to feel a little jaded kinda like this fine lady
One month. One. More. Month.
In the meantime, I’m plowing through my school readings with as much attention as I can muster, trying to get my body moving at least every other day in some fashion or another, still sending out resumes, and I’ve started taking a multivitamin again.
I’m also making sure that I’m eating better breakfasts. Recently I’ve barely been scarfing down a bowl of cereal. I used to take special care in making sure I got a more than adequate meal in the A.M. Lots of fruit, a whole grain or two, some protein. After all, breakfast is the most important meal of the day! I’ve slacked off. So, one of the better ideas I’ve had in the early morning hours? Roasted veggie breakfast (or supper) omelet.
This recipe works best if you have left over roasted veggies. Who wants to prep and roast vegetables first thing in the morning?? Oh wait, I do. That being said, I don’t think that’s most of you. So roast some vegetables the night before for dinner and just make enough to save some for the A.M. I’ve included the roasting method in the recipe below.
Roasted Veggie Breakfast (or supper) Omelet
- 4 Free-Range Organic Eggs.
- 1/4 C Milk or Water.
- Seasonal Roasting Vegetables (brussel sprouts, cauliflower, carrots, pearl onions, garlic cloves) cleaned & well dried.
- 1 Batch Kale Chips, crumbled.
- 1/3 - 1/2 C Gruyere or Sharp Cheddar Cheese, grated.
- Extra Virgin Olive Oil.
- Kosher Salt & Fresh Cracked Black Pepper.
- To roast the vegetables: Once they're prepared, simply throw into a roasting pan, drizzle with olive oil, sprinkle with salt and pepper, arrange as a single layer in the pan and roast uncovered in an oven at 475 degrees F for about 20-30 minutes or until just fork tender. Remove from the heat.
- To make the omelet: Heat a non-stick medium sized pan over medium heat.
- In a generous bowl, whisk together the eggs and milk or water until frothy. Once the pan is hot, spray with non-stick spray and gently pour the eggy mixture into the pan. Season with salt and pepper.
- Cook for about 2 to 3 minutes or until the underside is cooked - but not brown - and the top is cooked through enough to flip over without splattering all over the place. Carefully flip over and continue cooking a further 30-60 seconds or until there is no raw egg left.
- Sprinkle the omelet with half the cheese, add a generous helping of veggies to one half, finishing off with the other half of the cheese.
- Carefully fold over the veggie-free half. If it doesn't close entirely that's okay - it just means you've got lots of veggie goodness in there!
- Allow the cheese to gently melt - you may want to turn down the heat slightly so it doesn't brown. Remove from the heat and serve with more veggies tossed on top. Season to taste.
Do you ever feel stuck? What do you do about it? Suggestions would be useful.
Also, how do you spell “omelet”?