Requisition

Produce

Oregano, fresh, 1-2 sprigs
Rosemary, fresh, 1 sprig
Onion, yellow, 1 ea.
Spinach, fresh, 2 cups
Banana, overripe, 2 ea.
Potato, red, 3 ea.
Bell Pepper, orange, ½ ea.
Garlic, clove, 2 ea.
Mushroom, Baby Bella, 1 cup

Dry

Oregano, dried, 1 tsp.
Parsley, dried, 2 tsp.
Bread, Texas toast, 3 slices
Cinnamon, ground, 1½ tsp.
Vanilla extract, 1 tsp.
Almond extract, ¼ tsp.
Powdered sugar, 2 tsp.
Brown sugar, ¼ cup
Walnuts, crushed, ½ cup
Oil, olive, 2 tbsp

Dairy

Eggs, whole, 6 ea.
Butter, unsalted, 3 tbsp.

Recipes

Banana Topping

1. Heat butter and brown sugar over medium heat until the sugar is dissolved.
2. Add sliced bananas and stir to coat the bananas in the sugar mixture. Do not overcook, just soften slightly. Remove from heat.

Omelet

1. In a non-stick pan, heat 1 tsp of olive oil on medium heat. Add mushroom and onions.
2. Saute mushrooms and onions for 3 minutes then add spinach.
3. Season with salt, pepper, and oregano.
4. Once cooked to desired tenderness, remove the vegetables from the pan.
5. Keep pan on medium heat. Add tsp of remaining olive oil and pour in whipped eggs. Sprinkle with a little more oregano, salt, and pepper.
6. Top one side of omelet with cooked veggies. Fold omelet over with a spatula. Cook until eggs are done.

French Toast

1. Place banana in a shallow bowl or rectangular baking dish. Mash well with a fork. (Alternatively, you can blend banana, eggs, cinnamon, vanilla, and almond extract in the blender.)
2. Add eggs, cinnamon, vanilla, and almond extract to the dish. Whisk to combine.
3. Heat a large skillet over medium low heat. Once hot, add 1/2 tbsp butter.
4. Dunk bread slices in mixture, flipping to make sure they're coated on both sides. (Don't let bread sit in the mixture for too long or it may fall apart and be too moist.)
5. Once butter is melted and sizzling and spread all over the pan, add 1-2 bread slices. Cook for 1-2 minutes, or until golden, then flip and cook another minute. Transfer to a plate.

Potato Skillet

1. In a large nonstick skillet over medium heat, add 2 tablespoons of olive oil, potatoes, garlic, onions, and bell pepper. Toss until evenly coated in the oil.
2. Cover skillet with a large lid, stirring occasionally, until the potatoes are tender. This may take about 20 minutes.
3. Add mushrooms and kale, and cook until kale is tender. Season with salt and pepper to taste.
4. Using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole. Replace lid and cook until eggs are cooked to your liking; about 5 minutes or until the egg whites set.
5. Serve hot.