Every now and then, we have a Saturday morning when we can take our time getting out of bed. I usually find myself making an omelet, using what I can scrounge up out of the fridge.

This one contained bell pepper, red onion, mushrooms, and grated mozzarella. It was only a two-egg omelet, and I took a little too much time getting it out of the pan. The browning was unintended. But it’s all good, especially with some habanero hot sauce!

Aloha, Nate