Earlier in the week I had made a big batch of chicken tenders and broccoli. As the week went on, I got a little bored of it, so I decided to throw my leftovers into an omelet and sass it up with some cheese and sour cream! There were more leftovers than I thought, so I didn’t end up closing the omelet, but it was still just as good!
This is an easy idea you can use for any boring meat/veggie leftovers in your fridge.
You will need:
- 2 tsp grass-fed butter
- 2 free-range eggs
- 2 ounces of cheddar cheese (or more or less)
- 1 tsp Parmesan cheese
- 2 TBSP full-fat sour cream (I like Daisy)
- seasonings of choice (I like pink salt, pepper, onion powder, and garlic powder)
- First, reheat your leftovers somehow. Either microwave, broiler, stove top, etc.
- While you are reheating leftovers, melt the butter in a small omelet-sized pan
- While butter is melting, crack your eggs into a bowl and whisk together. Then pour into pan with melted butter. Throw some seasonings on the eggs. Leave over low heat until the eggs do not jiggle much in the middle when you move the pan, then flip the omelet.
- Turn off the heat but leave the pan on the hot eye. Add seasonings to this side of omelet, then add the cheese so it starts to melt.
- Now take your leftovers (they should be nice and hot now) and move them into the omelet pan.
- Top with sour cream and Parmesan cheese.
- Fold omelet over, or enjoy open-faced. Carefully move onto a plate.
Note: If you enjoy a fluffier omelet, add a TBSP of heavy whipping cream to the eggs when whisking.