College Student's Omelet

Last weekend, my roommate and I woke up starving. The night before was filled with the usual Court Street fun, which left us craving a hearty breakfast that morning. As I opened the refrigerator door, I noticed that we didn’t exactly have the key ingredients for the meal I had in mind. Like most college kids on campus, we hadn’t made a trip to the grocery store in quite a while. With the upcoming stress of midterms, and a half quarter behind us, we were out of money and time.

After foraging through every cupboard, drawer and shelf in the kitchen, I compiled a stack of ingredients for what I like to refer to as the college student’s omelet. Not really an omelet per say, but it's rather a jumble of stray canned goods, frozen veggies, almost-expired lunch meat, whatever cheese isn’t molding and one magic ingredient—eggs.

If you have a dozen eggs in your kitchen, you have the start of a fantastic Saturday morning brunch. Because most college kids, like myself, don’t own a pan that is good enough to make a decent omelet in, just sauté all your components together before adding your eggs. Once everything in the pan is singing a sizzling hum, whisk your eggs and toss them in. They may take a little bit longer to cook fully because there is so much going on in the pan. If you have some cheese on hand, add that just before the eggs are done so you can distinguish between cheesy goodness and runny, undercooked eggs.

My list of ingredients follows, but don’t be afraid to get gutsy. And if it doesn’t work out, don’t worry about it. We’re in college, which means we’re used to eating food that doesn’t taste that great.
My College Student’s Omelet:

5 eggs
A splash of milk
salt and pepper
A handful of frozen spinach
Green olives (chopped)
Half an onion
A clove of garlic (finely chopped also)
A small shot of Worcestershire sauce
A teaspoon of Horseradish
Turkey (lunch meat style)
Instant mashed potatoes (prepared according to the directions on the box before adding to the eggs)