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"  I made breakfast twice yesterday: one for the morning and one last night. Dinner was omelets, an old standby that uses whatever&amp;#039;s in the fridge. (You can see by my photo I&amp;#039;m not a perfect-omelet maker, but they&amp;#039;re still tasty.) Last night it was an especially good choice since we had just picked up more eggs from a friend with some chickens; sometimes their laying outpaces her consumption and she passes the extra along to us. (Friday felt like a day of windfalls, the eggs then also some tomatoes my sister-in-law had rescued from her garden before the freeze.) In the morning we had steel-cut oats; I had loaded up the slow-cooker the night before with 1 cup steel-cut oats, 4 cups water and some nutmeg, cinnamon and cardamom. The recipe, from Alton Brown, instructed cooking on low for 8 hours. Fortunately I read the accompanying comments, where quite a few readers mentioned that their oats had burned during the night. After just a couple of hours, I checked on mine. Done! I must have a super-powerful slow-cooker (it was my first time trying our new one). I had to put the oatmeal in the fridge and warm it the next morning; I added vanilla, brown sugar and sliced almonds to mine. I saw a suggestion for dates, cinnamon and coconut; I&amp;#039;ll have to try that sometime. The omelets were amazingly easy to make. I assembled three bowls with fillings in advance: one with ham and shredded Cheddar, one with spinach and crumbled goat cheese with herbs and the last one with turkey and Swiss. Then I made each omelet: 4 eggs mixed with salt and pepper, into my 10-inch nonstick skillet. I stirred as the eggs started to set up, tearing little holes in the set-up egg &amp;quot;pancake&amp;quot; and spreading the uncooked part over the holes. When the eggs were all close to done, a little wet on top, I added the fillings and folded the omelet over. I left it to warm in the skillet while I mixed eggs for the next omelet; that allowed all the cheese to melt and the eggs to cook through. An editor at Woman&amp;#039;s Day recommended leftovers of this stew as an omelet filling. Sounds good to me! Italian Vegetable Stew  What do you put in your omelets or oatmeal? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43805/more-breakfasts-5415/>