This WIAW showcases three meals revolving around eggs. It’s no secret that I eat a lot of eggs, whipped into omelets or scrambles, baked into frittatas, boiled and sliced on a salad, or topping a breakfast bowl. I eat them for breakfast, brunch, and brinner, and consider them one of the most versatile options for anyone, because you can make eggs your way anytime of day and never lack for variety. First up on Sunday was breakfast at a diner en route back to New York City from a wedding weekend, when I had a turkey, Swiss, and spinach omelet with buttered gluten free toast.
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