Is your fridge Left-Over City? This is the perfect meal for using up LO’s, good for breakfast, lunch, or dinner. An omelette is a frugal and scrumptious choice. You’ll feel like you’re having an amazing brunch at a fancy restaurant, especially if you pair it with a simple side like a Berry Smoothie.
If you’re new to making omelettes, check out Jamie Oliver’s demo on You Tube at http://www.youtube.com/watch?v=AgHgbn_sVUw. Good stuff. Plus the British accent makes it seem so much more glamorous, cracking those eggs into your bowl and whisking them up. Feel free to use a similar accent in your own kitchen. 🙂
Mashed Potato Omelettes
Cheese (freshly grated cheddar is awesome, as is Parmesan and, if I’m feeling lazy, sliced American – or all three if it’s a cheesy sort of day)
Mashed potatoes (my leftover of choice)
Garlic (either powdered or fresh/minced)
Chives, onion, red pepper flakes, parlsey (fresh if possible), bacon, leftover turkey or beef anything, etc – your omelette, your choice! (Taco leftovers? Try it!)
Butter and olive oil for the pan
Heat your skillet, no matter what kind you’re using, over medium/medium-low heat.
Whisk together your desired number of eggs in a bowl (I like to use 3 for a hearty omelette, husband-sized. 3 also works if I’m splitting one with Riley).
Have all the rest of your ingredients on hand and the tools you’ll need for adding them.
Add a small amount of olive oil to the heated skillet and give it a swirl. Drop in about a TBS of butter, and push it down so it begins to melt. Swirl.
Pour in your eggs.
Give the skillet one more gentle swirl to even out the egg distribution. Using a non-meltable spatula, gently pull some of the egg toward the middle so that the first layer to hit the pan moves a little, and some raw egg can touch the bottom in its place.
Reduce the heat to low/medium-low. As the egg cooks, gently lift the edges of the omelette with your spatula, and tilt the skillet a bit so that uncooked egg flows underneath the omelette.
As the gorgeous thing is cooking, pop your leftover mashed potatoes in the microwave for 1 minute, so that they’re not cold when they hit the omelette.
You’ll see the top of your omelette starting to set. Add the mashed potatoes in a long row, spreading them out gently. (In the photo below, cheese was added first, which is okay.)
Top the potatoes with any of the toppings mentioned in the ingredient list. Our favorites are cheese, garlic powder, parsley, and red pepper flakes. Simple. Leftover broccoli works great too.
Gently release the omelette again from the sides of the skillet, and slide your spatula underneath the lighter side of it. Lift, and fold the lighter 1/2 of the omelette over onto the other 1/2. It will look like a taco. If I’m feeling particularly indulgent, I’ll put cheese on the top too. Some would call that overkill. I call it wondrous.
Continue cooking on low heat only a minute or two more. Inside, you want to have nicely melted cheese and gooey potatoes – outside, a not-browned exterior. The inside is melty, but it isn’t raw.
May the Kitchen Fairy be with you and help you to fold your omelette without it breaking, as mine did, since I was going to be taking its picture. Where were you when I needed you, Kitchen Fairy?
Serve hot by itself or with your choice of fresh fruit, smoothie, OJ, toast, or any such thing.
Hope you enjoy and may it rid your fridge of some LO’s that needed a happy home!
For a picture-free, easy-to-print version of this recipe, please click on the following link: