Scramble

It's raining and cold outside, and inside it feels warm and homey. Here's what I had for lunch: warm, filling, and a comforting no-inspiration dinner. Great for kids, too, even non-vegie eaters, as it can be simplified to suit anyone's taste.

• 1/3-1/2 cup coarsely chopped or sliced vegies (possible options: onion, bell pepper, mushrooms, spinach, brocolli, tomatoes, summer squash, artichoke hearts...)

• A bit of leftover cooked meat (optional; I'm a vegetarian so I tossed in some chopped soy sausage, but you could use cooked chicken or meat, sausage, a cut-up hot dog, anything.)

• a sprinkling of grated cheese (any kind you like: cheddar, colby, smoked gouda, feta...)

• 2 eggs, scrambled with a bit of milk, salt and pepper

Saute the vegies and meat in a little olive oil till tender (while cooking, season with salt and pepper). Pour in the eggs, sprinkle with cheese, and stir till everything's cooked. Dump into your favorite bowl and eat, preferably with a mug of hot coffee and a slice of whole wheat toast topped with apricot jam. If serving to kids, give them decaf.