I usually make myself an omlet of some kind or other on Sunday
mornings but today took a simpler approach. 3 eggs, beaten with a
teaspoon of water and a pinch of salt. Olive oil in pan, soften 1
chopped clove garlic and a small handfull of chopped green bell pepper
and Vidalia onion. Cook eggs till half done, add small handfull
finely shredded "mexican" (jack and cheddar) cheese. Add good grind
of tellicherry peppercorns, a palm fulll of chopped water chestnuts
and about a 2 tablespoon splash of "Curry sauce with tandoori spices"
(Aldi brand). A pinch of cayenne. Usually use plain curry powder.
Scramble till soft and moist (you're not one of those "hard" scrambled
egg people, are you?). Serve with a piece of dry toast and coffee.
Time for a nap.