Another breakfast favorite

If S. isn't eating an omelette for breakfast he's probably eating a crepe. As long as you have eggs in the fridge you can whip one up in no time at all.
serves 2-3
7-10 minutes

• 2 free range eggs
• white or whole wheat flour
• pinch of salt
• soy milk
• 1 Tbsp each of pumpkin, flax, and almond seeds
• olive oil

1. Whisk eggs in a bowl for 1 minute.
2. Add 1/3 cup or so of soy milk.
3. Add salt.
4. Add 1/2 cup or so of flour, making sure the mixture does not get too thick. If it does, add more soy milk.
5. Grind the seeds in a grinder until fully ground and add to the egg mixture.
6. At medium high heat, in a non-stick pan slightly covered with olive oil, add just enough mixture to cover(the pan). As soon as the mixture has solidified, flip over and cook for a further minute or so. The crepe is now ready to eat.

This is very easy and quick to make. With the added seed mixture it is also very nutritious. S. had this one plain but he'll often add jam, honey, maple syrup, or yogurt. Use what ever you have in your fridge. This also makes a nice lunchtime snack for school since it taste just as good cold as it does hot.