For your eggs, here's my favorite omelet:
Avocado chunks
chopped scallions (green parts)
shredded fresh spinach
goat cheese (not feta, but the creamy, unflavored stuff)
Can't give you measurements, because it depends on the amount of eggs & the size of the pan. But if you cut up too many veggies for the omelet, fed whats left to the chickens.
For the pasta shells:
Cook 'em & cool 'em. Then in a chopper or blender put fresh garlic, spinach, ricotta and a little olive oil. Whirr it around into a paste. Spoon it in to the shells. Line up the shells in a baking pan top with spaghetti sauce, mozerrella and parmegian (sp) and bake for 30 min at 325 until cheese melts.
Wow, now I'm hungry.