This is what I whipped up at Clare’s request for breakfast.  Two farm fresh eggs, a bit of water and several small pieces of cream cheese make the base of the omelette.  A strip of cooked bacon cut up, two home grown cherry tomatoes diced up, a bit of sunflower microgreens minced up and shredded mild cheddar cheese comprise the filling.  Topped with another sprinkle of shredded cheddar, a bit of radish microgreens and two more homegrown cherry tomatoes and there was enough to not only feed Clare, but also enough to feed her twin sister as well.