Before leaving to visit family, we had a lot of produce to use up, mostly spinach, and a fair number of eggs. So what did we do? We dug around in the freezer, found some roasted red peppers from this summer, and sauted up some peppers, spinach, the tail end of a red onion, and sun-dried tomatoes together and threw the whole mess of it with some feta in some omelets. It was divine! We used the recipe from the America’s Test Kitchen Family cookbook to get the omelets rights – okay, Matt did, and I watched the kid. And finally, Matt trusted me that it is good to put the salt and pepper in from the beginning when cooking eggs, but only because the book said so.