I made an Antipasto Omelet for lunch with leftovers from yesterday's antipasto party.
2 egg omelet, butter and olive oil sauteed mushrooms and red onion, diced roasted red pepper, diced pieces of artichoke hearts and diced pesto mozzarella. seasoned with only a small sprinkle of salt since pesto mozz is already seasoned and salty. Next time I might dice salami. Maybe that would have made it too greasy? I had olives and love them but I don't think I'd put them in an omelet.
Breakfast is the regular weekday liquid breakfast: coffee, OJ
Dinner:
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