Easy Peasy Leftovers Omelette
Back in January we moved across country from Utah to Tennessee. For a couple of months after we arrived, we were living in a weekly motel, while we looked for an apartment. For the first couple of weeks it was an adventure...and then it got old fast. The hardest part was not having a full kitchen to be able to cook in. One of my favorite breakfast foods is eggs, and you can't cook a lot of eggs in a microwave and a crockpot. (believe me, I tried every variation of this!)
So now that we're in our own place again, I'm loving being able to cook like a normal person again. So because I'm cooking a lot, there's a certain amount of leftovers in the fridge. I decided to combine some leftovers and eggs and whip up this easy tasty omelette. I figured I'd share it with you guys in case you were hungry and at a loss for what to make for breakfast. (Or dinner, it works great for dinner too!)
You will need:
- 3 eggs
- leftover pot roast, chopped (or you can use ham, turkey, whatever you like)
- 1/4 cup grated cheese (any kind you like, but I used cheddar)
- 1/4 c chopped mushrooms
- salt and pepper to taste
- 2tbsp butter or margarine
Start by heating your pan over medium heat, and adding the butter.
Crack your eggs into a bowl and whisk with a fork. Add salt and pepper to taste.
Beat them very well, for about two minutes. This is how it should look when you're done.
Pour your beaten eggs into the warmed pan on the stove and DO NOT TOUCH. The trick to a great omelette is patience. (Now I don't have any of that, but if I can do this you can. I promise!)
After about two minutes your eggs will start to look like this. Wait for the edges to cook and then move the pan around on the heat to evenly cook the top.
Slide your spatula around the edges to make sure they're free and not sticking. Your eggs should be almost completely set up with just a little bit of liquid ontop.
While your eggs are cooking prepare your filling ingredients. This is the fun part, you can add whatever you like! Mushrooms and roast were my choices today, but it would be awesome with tomatoes and spinach, zucchini, etc.
When your eggs are almost completely cooked reduce heat to low, and add your filling to the top of the omelette. Let it cook on low for another minute and then turn off the heat, but leave the pan on the stove.
Using your spatula, very carefully fold the edge over to create the pocket of tastiness we all know and love. Leave the pan on the stove and let the remaining heat from the skillet finish cooking the eggs and melt your cheese.
Slide your masterpiece onto a plate, add some fresh fruit and viola! Easy peasy!
Enjoy your tasty omelette and pat yourself on the back for a cooking job well done!