Posted by: Lauren | November 12, 2009

veggie-filled omelet with tricolor potatoes

Let’s have some small talk, shall we? If you live nearby, how amazing is this November weather? Sunny and warm in Chicagoland!

For today’s recipe, I call it:

“Find what is about to go bad in your fridge and throw it in a skillet”

Or, it’s just an omelet with a lot of veggies. I had some cage free eggs that were supposed to be sold by October 23rd, but I don’t take that as expired, but I figured they needed to be used anyways…and either way, we’re all still kickin! Anna (Joe’s younger sis), came over too! So glad you joined us, Anna! This recipe serves about 3, with Joe eating about 1/2 and Anna and I having the other 1/4 I would guess. 🙂


Veggie-Filled Omelet

9 eggs, whisked with a splash of milk

1 T olive oil

1 red pepper

1/3 cup chopped onion (estimate)

1/2 cup chopped mushrooms (another estimate)

spinach leaves (handful?)

Shredded cheese (as much or as little as you want!)

Salt and Pepper

Avocado slices

In a skillet, heat olive oil over medium-high heat. Add peppers and onions and sauté for a few minutes. Then add mushrooms and spinach, sauté about 1-2 minutes. Add eggs. Sprinkle with salt and pepper. You can sprinkle cheese on one half and flip the other half over if you want a true omelet, or for Joe’s and I, I just made it all scrambly (Anna’s was in separate pan sans the onions and shrooms :))

Take out of pan, top with avocado slices and spicy sriracha sauce if you’re into that sort of thing! Joe and I are!

Note: Joe asked for this for dinner again last night, and said it was one of the best dinners. Hah! Thanks, I think… 😉


Onto the potatoes. Oh were these fun with three colors! Baby red, sweet potato, and purple potatoes!


Tricolor Roasted Potatoes (4 servings)

1 sweet potato

5 baby red potatoes

4 small purple potatoes

1-2 Tbsp Olive Oil

Salt, Pepper, Onion Powder, Garlic Powder, Paprika

Cut potatoes into bite size pieces. Spray a baking sheet with a little oil (I do this just for precaution). Place potatoes on baking sheet and drizzle with oil. Then, I just sprinkle the spices all over and toss the potatoes until they’re all coated. Bake at 425 degrees for 20 minutes, flip, and bake about 5-10 more minutes. Enjoy these little tricolor nuggets of goodness.


Yo raspberry, get outta the shot.

 All together now!


Also note: A copious amount of ketchup was added to this plate for the potatoes.

Those California raspberries were dirt cheap at Caputo’s and lookin fine, so I had to snatch them up.

Isaiah 61: 10 “I delight greatly in the LORD; my soul rejoices in my God.”





  1. Lauren,
    You totally cracked me up when you wrote about the raspberry being “in the shoot.” Too funny! Your dinner looks fabulous! Breakfast for dinner is yummy! Well, it was half breakfast, I guess. This morning, I had a frozen blueberry waffle with some froz blackberries (thawed, of course). I put a little syrup on it too. YUM-YUM to the TUM-TUM. Oh, tonight, I’m making the “Parmesan Crusted Chicken with Sage Sauce” that you and I saw on someone’s blog. It’s been cold and rainy here so some comfort food sounds good. I guess you’re having our weather. Anyway, I’ll let you know din-din turns out….until then. Love ya, mean it!

    • Yum yum about your waffles! Lately that’s been my favorite on-the-go breakfast: 2 Kashi waffles with peanut butter, sandwiched together and eaten in the car on the way to work! 🙂 I have found drizzles of peanut butter on my shirt, seatbelt, and chin-all on seperate occasions. Whoops! Yes please let me know how the amazing chicken turns out! Sorry about your weather! That was pretty much how our entire fall was! Love you so much!

      • Lauren,

        Richard loved the Chicken recipe. I thought it had too much crumbly stuff on it so I would make it differently next time. I would dip each breast into an egg wash and then dip it in the crumbs (only use about half of the crumbs). Also you have to be sure the chicken breasts are the same thickness because otherwise some won’t be done.
        You cracked me up about the pnut butter in various places. Funny!

        Love you, Sharon

  2. I didn’t used to like siracha because I was afraid of spicy but now I secretly love it. Those avocado slices look so creamy melt-in-your-mouth (sounds like chocolate, huh?)

    • It is so spicy! A little bit goes a long way! I love it with pad thai.

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