one of the things we do best, is breakfast.  however, i rarely feel like eating all those heavy foods (waffles, eggs, bacon) so early in the morning (i have a tender stomach).  so, breakfast for dinner is always welcome in our household.

on this particular evening i found some cubed ham (purchased with the intention of a ham & bean soup that never came to fruition), green onion,  regular onion, and mushrooms (all originally destined for a stir-fry that wasn’t to be).

recently i saw an omelet/frittata recipe where the cheese was whisked into the egg/milk mixture before being poured over the already sauteed meat & veg.  i decided to give it a try, and since i’ve never been particularly adept at keeping omelette’s intact, i opted to make it frittata-esk.

i thought about structuring this post more recipe-like, but i generally lack the motivation to follow any set recipe, and so the best i could transcribe came up to “hand-fulls” and “eyeball  it” (directions that are completely worthless).  i’ll try better next time.

chop ham, onion(s), and mushroom and sauteed until delicious-looking in a small non-stick pan.  beat 4 eggs  into about 1/2 cup shredded cheddar cheese and salt and pepper.   pour egg mixture over meat and veg and cook until bottom starts to brown (every 30 seconds or so, i lift up the edges of the egg with a flexible spatula and allow runny egg to sneak under already cooked egg).  when the bottom looks brownish place pan under broiler in oven until top is set.  enjoy with toast.

what’s a girl to do when the weather outside is icy and there’s still leftover turkey? why, make turkey and dumplings of course!

this wasn’t from a specific recipe, per se, just a little bit of this and that thrown into a pot and cooked to perfection.  i chopped up some onions and carrots and cooked in a vat of chicken broth until they were softer.  next, i added some leftover fresh thyme and plenty of turkey.

when everything was starting to look edible, i decided to whip up some jiffy mix dumplings, and let them work their dumpling magic.  i so rarely get the urge for dumplings, that i am always amazed how huge they grow and how much liquid they can absorb.

when the soup was all ready to eat the broth (what was left of it) had become nice and creamy from the dumplings, and just perfect for a cold winter night.