Sunday Breakfast

I took leftover rice and mixed it with sautéed sliced onion, salt, pepper, and hot sauce. Two beaten eggs were poured over it and it was heated untouched in a small cast iron pan on the stove until the edges were set. Then, I  baked the omelette in a 350° F oven for 10 minutes. 

Sides were rye toast with blueberry spread; and Greek yogurt with fresh blueberries and honey. Coffee on the side.