Leftover "Omelet"

Eggs.  They are a divisive, controversial food that you either love 'em or hate 'em.  They can truly transform into something soft and silky, like Hollandaise sauce.  The whites can be beaten into a frenzy and made into a beautiful meringue.  Vegans may loathe eggs, but I happen to adore them.

Omelets are a great vehicle to use leftovers.  I made a spectacular asparagus, potato and goat cheese naan pizzas the other night and ended up with more toppings than needed.  I got really excited because I knew that those ingredients would make a hearty and satisfying omelet, guaranteed to energize me throughout my busy morning.

Like a broken record, use what you have.  My only advise would be to limit it to four ingredients or less.  Otherwise, you risk making an Denny's size portion (unless that's what you're going for).  

Lastly, if your omelet doesn't come out right, make it into a scramble.  If the thought of making omelets causes you anxiety or makes you want to break out into hives, layer the ingredients atop the eggs and stick it under the broiler for a few minutes, or until it's gold brown.  Ta da!  You have made a frittata!  

Serves 2 people or 1 really hungry/hung over individual (ha ha!)

INGREDIENTS

-  2 whole eggs/one whole egg, two egg whites/three egg whites

-  Choice of "fillings" - I used asparagus, new and purple potatoes, green onions(other yummy alternatives: sharp cheddar cheese, sun-dried tomatoes, fresh tomatoes, caramelized onions, bell peppers)

-  Choice of cheese - I used goat and cheddar.

-  Kosher salt

-  Freshly ground black pepper

-  3 tsps olive oil

DIRECTIONS

Heat the olive oil in a small non-stick skillet over medium-high heat.

Add all veggies to the pan and season with salt and pepper.  Cook for five minutes or until they achieve a nice gold brown (my potatoes were already cooked from the night before, so it didn't take much time to heat them through).  Transfer them to a plate and set aside.  Return the pan to the stove and lower the heat to medium-low.

In a bowl, scramble the eggs until they are nice and frothy.  Season with a small pinch of kosher salt and add to the pan.  I like to agitate them in the beginning, but then stop all together so the eggs form a nice crust on the other side.  Add a tablespoon of shredded cheese you wish.

Add your cooked veggies in a single layer on top of the eggs.  Top off with goat cheese.

Grab the handle of the pan, palm up/pinky finger closest to the pan (this grip will allow you to "flip" the eggs over on themselves, thus creating a beautiful omelet).  Now slowly slide your omelet onto the plate and about half-way on, use the pan to gently fold the omelet over.   Garnish with some fresh parsley or green onions.