Sunday, December 9, 2012

Breakfast Revamp

As we now enter the second weekend in December, we've fully descended into time of holiday parties and splurging. 'Tis the season of feasting and, ultimately, leftovers! While I love the idea of not having to actually cook every once in a while, having turkey five times in one week gets a little boring... So, don't wanna have that plain ol' pot roast for dinner again? Cook it up in an omelet instead!

The 'I Need to Clean Out My Fridge' Omelet

  • 1 tbsp butter
  • 2-3 eggs
  • leftovers (preferably something not soupy... In this instance, I used my leftover brisket and collard greens from Dinosaur BBQ)
  • salt/pepper, to taste
  • shredded cheese, optional (I used some really nice raw sharp cheddar from the Ithaca Milk Co.) 
  • Heat butter in a skillet over medium-high heat.
  • In the meantime, warm up leftovers (I usually stick 'em in the microwave and nuke until warmed through).
  • Crack eggs into a bowl, add the salt/pepper and blend with a fork.  
  • Pour the eggs into the preheated skillet and swirl the mix around until the pan is covered with liquid. Run your spatula around the outside of the egg mix to help to shape the omelet and loosen up the edge. Let the eggs cook, undisturbed for about 10-20 seconds (or until they are fairly firm on top).
  • Spread the leftovers in a line down the center of the omelet and let cook for a few moments.
  • Shake the pan to loosen the omelet. Carefully, use your spatula to lift the far edge of the omelet and fold towards you. Fold over the opposite side so that you have a trifold. 
  • Slide the omelet onto a plate and top with shredded cheese.
You can do with recipe with pretty much any type of leftover (I've even done it with leftover Chinese!) It lets you clean out the fridge and create something a little different.

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