Stick to the Sunday program, dude.
I am. I am.
I woke up in the way I want to wake up everyday: To the sun. The blinds were closed but I knew it was there. My roomie and I knew we had to put breakfast of hold. You don’t ignore the sun in these parts.
We took the dogs and our lazy selves for a long walk and then had short playtime, which was interrupted by a black cat. More than other cat colours, black cats don’t give a shit about you or your smelly puppies. Dogs of every other shade, colour or size however, make up for that deficiency. How? They chase them. If you don’t want your dog to get run over, you chase back.
It’s a slightly inconvenient but we do what we do…for love or something.
When we got home, I remembered I made crepe batter. Too much crepe batter. So much crepe batter that it was interfering with my eggs on a Sunday. Gah.
And you know what I did? I made them anyway. In 10 seconds. So I could eat crepes with my roommate, shoo away dogs, AND get the goat cheese out of its case without my life falling apart.
Red pepper and goat cheese frittata 
You’ll need 2 eggs, half of a half of red pepper, chopped, (I could’ve just said quarter), 2 tbsp of chopped red onion and some goat cheese to sprinkle on the top.
Set your oven to broil. In the real world, that’s 500 degrees F. Our oven doesn’t know what that means. It goes up to 450 degrees F and decides it’s not worth the trouble. My scrapyard threats have stopped working.
Break the eggs into a bowl and whip them with a dash of salt and pepper.
Cook the onions and red pepper in a frying pan with oil until the onions get soft. It should take about 2 minutes. Once this step is done, pour the eggs into the frying pan and cook them for 3 minutes, constantly stirring so they don’t set. They need to be only partially cooked.
Since I don’t own a skillet I can put in the oven, I had to transfer the eggs to a ramekin. I topped it with goat cheese and cooked it for 6 minutes in the 450 degree F oven. Your eggs will be done once they puff up slightly and turn golden on the top. Let it cook and serve with chopped chives as garnish.
Or don’t.
I’m clearly not one for rules.
Now can you guess where the oven gets it from?