For Thanksgiving leftover breakfast, I made an omelet. Okay, really it was a scramble. It consisted of egg, mashed potato, chopped olives, artichoke hearts (not from Thanksgiving but in the fridge) and parsley. I grabbed a handful of lettuce and made myself a little side salad with red wine dijon vinaigrette.

Then I put a lot of hot mushroom gravy on my omelet. (Er, scramble.)

What? It was one of the best breakfasts ever.