Omelet with holiday leftovers

By the Chef Marshall O’Brien Group

One of the things people love about the holidays is the leftovers. Try this easy recipe for a brunch omelet that uses your leftovers as a filling for a unique taste treat.

Serves 4

Ingredients

• 2 tablespoons olive oil, divided
• 2 teaspoons garlic, minced (optional)
• 1/2 cup green onions, thinly sliced (optional)
• 2 cups leftover items for filling, such as:
  roast beef and roasted potatoes
  turkey and scalloped potatoes
  ham and glazed carrots
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 large eggs, whisked
• 1/2 cup grated Parmesan cheese

Directions

• In a large sauté pan, heat 1 tablespoon olive oil on medium heat.
• Add optional garlic and onions and cook until softened, 1-2 minutes, stirring frequently to prevent burning.
• Add filling ingredients, salt and pepper and stir. Cook until heated through, 2-3 minutes. Remove from heat and place filling in a bowl.
• Starting with a clean sauté pan, heat remaining olive oil on medium heat, tilting pan to coat evenly; add eggs.
• As eggs cook, use a rubber spatula to push edges of the egg mixture toward the center of pan, allowing uncooked eggs to flow underneath and touch pan surface. Repeat procedure until all eggs are set.
• When eggs are set, but still shiny, top with filling.
• Remove from heat, fold omelet in half, garnish with cheese, and slide onto a plate to serve.
• Note: cook eggs in 2 batches if using a smaller pan.