The good thing about having friends who travel (other than the fetching little terra cotta cazuelas they send back) is getting a source of new culinary inspiration. Earlier in the year, my friends posted a picture of a Berber omelet they enjoyed in Morocco, right on the edge of the Sahara. Seeing the combination of some of my favorite things (namely eggs and olives), I decided to recreate. So I did a little online culinary research (which is sort of like travel, except, you know, not quite as much fun), and came up with a version of my own. And it was fantastic. You can find the recipe, along with my general treatise on the redemption of breakfast-for-dinner, over at NPR's Kitchen Window.