Eggs, Potatoes, and Onions
On weekdays, breakfast is usually a piece of fruit or a cup of gluten-free cereal. On the weekend, it’s nice to eat something more breakfasty.
So this morning I chopped up (with one hand, because I have a fractured wrist in a cast) a small, boiled potato and browned it in some olive oil. Then I added the onions, then the eggs. And for some freshness, tomatoes! And nothing tastes better with tomatoes than olives, in this case, oil cured.