Italian Omelet with Mushroom, Fontina, and Basil

When I’m tired and don’t know what to eat, an omelet is the perfect ending to an imperfect day. I clean out the fridge of dibs and dabs of cheese, the last few grape tomatoes, or bunches of greens or other veggies, setting my small world in order. Then I enjoy the process of cooking the omelet and turning it out onto my plate in perfect form—or not. Even if it breaks and the filling spills out, at least the fridge has been somewhat organized and I have a tasty, hot meal.