MORNING INSPO: BACON + SPINACH OMELETTE

I would never in my life claim to be any sort of culinary expert. In fact, I am almost completely certain that I am the polar opposite of that. However, in taking strides to figure out my own personal brand of "adulting" and "living on my own-ness", I have discovered that I have a knack and a passion for creating tasteful morning situations. I literally love it. Even in college, I would take an extra 20 minutes to run out and get a donut to eat with my coffee while I got ready for a textiles lecture. On the weekends, I'd get dolled up for brunch at this cute little Midwestern hipster eatery (Cafe Berlin, wasssup). I love mornings. I really do. I think that good, pretty mornings with good, pretty breakfasts/brunches yield themselves to becoming good, pretty, productive happy days. So, my "Morning Inspo" posts will be filled with different breakfast recipes and aesthetics that I'm either trying out or making up. Enjoy, share and make sure to fill me in on what works for you and things you recommend. Happy eating and morning-ing (does that even make sense?).

I had to work on the 4th of July, but I was assigned to work the evening shift so I didn't have to go in until 2. Long mornings are easily in my top 10 of life. I was able to get a lot  done. I booked my flight for my best friend's wedding and ordered some shoes that were on clearance at Steve Madden...every day is a good day to shop (remember that).

I decided to make this omelette after scoping out the stuff in my fridge, and it was super easy.

I cooked two strips of bacon, blotted all of the excess grease off of them and set them aside. Then, I took too large brown eggs and whisked them together in a bowl. I melted some butter in a small skillet and then poured the whisked eggs into the skillet.

Then, I tore the bacon strips into small pieces and sprinkled them into the egg. I plucked five spinach leaves from a bag of pre-washed baby spinach and sprinkled them in, and then added a small handful of shredded sharp cheddar cheese.

While the egg cooked on the bottom, I slid a slice of multi-grain toast into my toaster oven and turned it on. Now, my disclaimer is that I am no good at flipping things...not pancakes and certainly not omelettes. I've had a few victories but not many. I reluctantly slid my spatula under the thin layer of egg and tried to flip one slide over the other, and it tore (of course). I quickly flipped the little egg portion that left behind over and then flipped the entire egg contraption onto its other side. After 15 seconds, I flipped it again and topped it with ground black pepper and another sprinkle of sharp cheddar.

By that time, my toast was ready. I spread a bit of salted butter on it, chopped one whole banana into slices and put it all on my plate.

With my  regular, lightly sweetened hazelnut coffee, it was delicious and really filling. It also took 12 minutes to make.

Cheers to happy mornings, babes!