“Omelets are a great way to stretch leftovers while getting your protein, vitamins, and minerals at the same time,” says chef Jeffrey Saad. “Just go light on the cheese or leave it out all together. Chop up the leftovers very small and re-heat in a separate pan.”
2 tbsp. water
Pinch of salt
1 tbsp. olive oil or butter
Leftovers (chopped veggies, meats, etc.)
Whisk together all ingredients. In a medium size non-stick skillet over medium heat (eggs like moderate heat, not high), add a tbsp. olive oil or butter. Spread it around evenly in the pan. Pour in the egg mixture. Wait about 30 seconds until the egg starts to set around the sides. Using a rubber spatula, push the egg away from the sides of the pan as if you are painting the bottom of the pan. Tilt the pan each time you do this to allow the liquid egg to reach the pan and cook. You will see beautiful folds of egg forming with no browning. Repeat this process until the liquid is cooked but there is still a slight shine. Turn the heat off as the residual heat of the pan will continue to cook the egg. Spread your re-heated leftovers evenly on one side of the egg. Use the rubber spatula to fold the other side of the omelet on top of the fillings. Tilt the pan so that gravity helps. Slide onto a plate and enjoy!
Makes 1 serving.
Recipe provided by Jeffrey Saad, Cooking Channel host of United Tastes of America, restaurateur, chef, and author of Jeffrey Saad’s Global Kitchen: Recipes Without Borders