Today’s breakfast was fast, easy, healthy, and used leftovers! Fast, easy, healthy are pretty much the qualities I look for in cooking a perfect meal, and I was able to use some extra grilled chicken from earlier in the week. Be still my thrifty, beating heart. Here’s an idea for how to use those summer leftovers of your own- don’t forget that steak would work well, too!

CHICKEN AVOCADO OMELETTES

Ingredients:

• 4-5 eggs
• 1 leftover chicken breast, heated and cubed
• Half an avocado, sliced
• Pico de gallo
• Shredded cheese of your choice

Directions:
Whisk 2-3 eggs for the first omelette. Pour into heated omelette pan. Cook until edges are firm, then lift edges with a spatula to allow runny egg to flow under and cook. Sprinkle with cheese as desired, and add half the cubed chicken. Fold in half. Cook for a minute more, then slide onto a plate, garnishing with avocado and pico de gallo. Repeat and serve. Delicioso!

As we ate this morning, the possible moral dilemma of eating chicken and eggs at the same time came up. Is it wrong? The chicken, the egg? Together? Like a really delicious punch line to the classic joke? We didn’t decide. Probably out of guilt, since we had polished off both chicken and egg. I can say that if it is wrong [and topped with buttery avocado] I don’t want to be right. Enjoy!